Beef Family friendly Main

Lamb cutlets with white and green bean salad

Name: Lamb cutlets with white and green bean salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 275g baby green beans, topped not tailed; 12 French-trimmed lamb cutlets; 1 garlic clove, finely chopped; 2 tablespoons lemon juice; 1 tablespoon 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

Rate now

05m

10m

Lamb cutlets with white & green bean salad

Jump to recipe

by Kate Nichols

Food producer

Oct 02, 2015

This quick and easy dinner idea is a beautiful mix of colours and textures.

275g baby green beans, topped not tailed
12 French-trimmed lamb cutlets
1 garlic clove, finely chopped
2 tablespoons lemon juice
1 tablespoon 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

Method

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.