Name: Bacon-wrapped lamb cutlets with beans and fennel (gluten-free)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 8 frenched lamb cutlets; 11.80 gm English mustard; 4 rashers of streaky bacon, halved widthways; 60ml olive oil; 800g canned cannellini beans, rinsed, drained; 2 small fennel bulbs, thinly sliced; 40.00 ml white wine vinegar; 62.50 ml fresh parsley leaves

Bacon-wrapped lamb cutlets with beans and fennel (gluten-free)

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Quick and sophisticated bacon-wrapped lamb cutlets ready in under 30 minutes.

Ingredients:

8 frenched lamb cutlets
11.80 gm English mustard
4 rashers of streaky bacon, halved widthways
60ml olive oil
800g canned cannellini beans, rinsed, drained
2 small fennel bulbs, thinly sliced
40.00 ml white wine vinegar
62.50 ml fresh parsley leaves

Instructions:

Coat cutlets with mustard, wrap in bacon, and secure with a toothpick.
In a large frypan set over high heat, heat 1 tablespoon of oil. Cook the cutlets in batches for approximately 3 minutes on each side, or until the bacon is crispy and the lamb is cooked to a medium rare doneness.
In a pan, combine beans and fennel with 2 tablespoons of water. Heat over medium heat for 5 minutes. Stir in vinegar, parsley, and the rest of the oil.
Season the lamb cutlets and present them beautifully for serving.

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