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

Ingredients (serves 4)
* 8 frenched lamb cutlets
* 2 tsp English mustard
* 4 rashers of streaky bacon, halved widthways
* 1/4 cup (60ml) olive oil
* 800g canned cannellini beans, rinsed, drained
* 2 small fennel bulbs, thinly sliced
* 2 tbs white wine vinegar
* 1/4 cup fresh parsley leaves


Method
1. Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
2. Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
3. Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
4. Season and serve with lamb cutlets.

Source
delicious. - Page 78
Recipe by Nancy Duran