Wednesday, February 4, 2009

Lamb cutlets with white and green bean salad

Ingredients (serves 4)
* 275g baby green beans, topped not tailed
* 12 French-trimmed lamb cutlets
* 1 garlic clove, finely chopped
* 2 tbs lemon juice
* 1 tbs 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

1. Blanch green beans in boiling salted water for 3 minutes. Rinse in cold water. Drain.
2. Heat a large, lightly greased frypan or barbecue on medium-high heat. Season lamb with salt and pepper and cook for 2 minutes each side for medium-rare, or to your liking. Transfer to a plate, cover loosely with foil and rest for 2 minutes.
3. Use a fork to whisk garlic, lemon juice and oil in a large bowl. Add green beans and remaining ingredients, season, then toss to combine. Serve with the lamb.

Notes & tips

* From the deli counter at supermarkets.

delicious. - Page 207
Recipe by Kate Nichols


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