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Lamb cutlets with braised cannellini beans & rosemary
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender lamb pairs perfectly with savory braised beans.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 celery sticks, trimmed, finely chopped
  • 2 garlic cloves, thinly sliced
  • 2 tsp fresh rosemary leaves
  • 2 x 250g punnets cherry tomatoes, halved
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 8.00 gm brown sugar
  • 8 lamb cutlets, French trimmed
  • 250g green beans, topped
Instructions:
  • 1. Preheat the oven to 180°C. 2. Heat a large flameproof ovenproof dish over medium heat, then lightly grease with olive oil spray. 3. Sauté the onion and celery for 5 minutes until the onion softens. 4. Stir in the garlic and rosemary, cooking for another minute until aromatic.
  • Combine the tomatoes, cannellini beans, and sugar in the dish and cover it. Bake for 20 minutes or until the tomatoes are tender. Season with pepper before serving.
  • Preheat a non-stick frying pan over high heat and lightly grease with olive oil spray. Cook the lamb for 2 minutes on each side for medium doneness, or until cooked to your preference. Place on a plate, cover with foil, and let it rest for 2 minutes before serving.
  • Steam the green beans in a covered steamer over boiling water (ensuring no contact between the steamer and water) for 3 minutes, or until vibrant green and tender-crisp.
  • Arrange the cannellini bean mixture and green beans on serving plates. Place the lamb cutlets on top before serving.

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