Name: Lamb cutlets with white & green bean salad
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Yield: 1
Ingredients: 275g baby green beans, topped not tailed; 12 French-trimmed lamb cutlets; 1 garlic clove, finely chopped; 42.00 gm lemon juice; 18.20 gm olive oil; 400g can cannellini beans, rinsed, drained; 2 roasted red capsicums (see Note), drained on paper towel, finely chopped; 1/2 small red onion, very finely chopped

Lamb cutlets with white & green bean salad

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Prep Time:
5 minutes

Cook Time:
4 minutes

Total Time:
9 minutes

Vibrant and flavorful dinner bursting with variety.

Ingredients:

275g baby green beans, topped not tailed
12 French-trimmed lamb cutlets
1 garlic clove, finely chopped
42.00 gm lemon juice
400g can cannellini beans, rinsed, drained
2 roasted red capsicums (see Note), drained on paper towel, finely chopped
1/2 small red onion, very finely chopped

Instructions:

Boil green beans in a seasoned bath for 3 minutes until vibrant. Shock in icy water. Drain well.
Preheat a generously greased large frypan or BBQ over medium-high heat. Season the lamb with salt and pepper, then sear for 2 minutes on each side until medium-rare, or cooked to your preference. Rest the lamb on a plate, loosely covered with foil, for 2 minutes before serving.
Whisk garlic, lemon juice, and oil in a large bowl using a fork. Add green beans and remaining ingredients, season to taste, and toss everything together. Serve with the lamb.

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