adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb cutlets with green beans & olives
0 Likes
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Flavorful lamb dish enhanced with mustard and kalamata olives.
Ingredients:
  • 20.00 ml finely chopped fresh rosemary
  • 11.80 gm wholegrain mustard
  • 27.30 gm olive oil
  • 12 (about 550g) lamb cutlets, excess fat trimmed
  • 250g green beans, topped
  • 50g (1/4 cup) kalamata olives, unpitted
  • 1 small garlic clove, crushed
  • 21.00 gm fresh lemon juice
  • Mashed potato, to serve
Instructions:
  • Heat up your barbecue plate or frying pan over medium-high heat. Mix together the rosemary, mustard, and 1 tablespoon of oil in a bowl. Make sure the lamb is well coated. Season with salt and pepper. Cook the lamb for 2-3 minutes on each side for a medium doneness or to your preference. Place the lamb on a plate and cover it with foil. Let it rest for 5 minutes before serving.
  • Cook the beans in a pot of salted boiling water until bright green and tender-crisp, about 1 minute. Drain.
  • Heat the remaining oil in a pan over high heat. Sauté the beans, olives, and garlic for 2-3 minutes until warmed. Stir in lemon juice and season with salt and pepper to taste.
  • Plate the lamb and green bean mixture evenly on serving plates and serve promptly with a side of white bean and feta puree.

Similar Recipes