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Bacon-wrapped lamb cutlets with beans and fennel

Name: Bacon-wrapped lamb cutlets with beans and fennel
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 8 frenched lamb cutlets; 2 teaspoons 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 tablespoons white wine vinegar; 1/4 cup fresh parsley leaves

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15m

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

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

It may sound fancy, but these bacon-wrapped lamb cutlets will be on the dinner table in under half an hour.

8 frenched lamb cutlets
2 teaspoons 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 tablespoons 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.