Lamb Cutlets Recipe with Pesto and Beans | olivemagazine

Lamb Cutlets Recipe with Pesto and Beans

4 lamb cutlets
a splash olive oil
2 tbsp sherry vinegar
400g tin cannellini beans
½ red onion
finely chopped
12 baby plum tomatoes
quartered
3 tbsp fresh pesto
a handful rocket

Method

step 1
Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.
step 2
Gently heat the beans and their liquid in a small pan then drain well and tip into a bowl. Add the onion, tomatoes, pesto and another tbsp of sherry vinegar, and toss.
step 3
Heat a griddle pan over a high heat. Cook the lamb cutlets for 2-3 minutes each side, depending on the thickness, then rest for 5 minutes. Stir the rocket through the beans and serve with the lamb.