Name: Lamb cutlets with bean salad and gremolata
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Lamb cutlets with bean salad; 2 tablespoon olive oil; 2 tablespoon lemon juice; 2 teaspoon Dijon mustard; 2 teaspoon honey; 2 x 400g cans butter beans, rinsed, drained; 1 red capsicum, seeded, chopped; 4 spring onions, chopped; 8 lamb cutlets, trimmed; 40 gram baby spinach leaves; Gremolata; 1/3 cup parsley, chopped; 2 teaspoon lemon zest; 1 clove garlic, crushed

Lamb cutlets with bean salad and gremolata

This fresh and easy lamb cutlet recipe features a hearty butter bean salad and a zesty gremolata. It's the perfect fuss-free meal for warmer months

Ingredients

Lamb cutlets with bean salad

2 tablespoon olive oil

2 tablespoon lemon juice

2 teaspoon Dijon mustard

2 teaspoon honey

2 x 400g cans butter beans, rinsed, drained

1 red capsicum, seeded, chopped

4 spring onions, chopped

8 lamb cutlets, trimmed

40 gram baby spinach leaves

Gremolata

1/3 cup parsley, chopped

2 teaspoon lemon zest

1 clove garlic, crushed

Method

1.In a large bowl, make the bean salad. Whisk the oil, lemon juice, mustard and honey together. Add the beans, capsicum and onion, tossing gently. Cover and chill.

2.Heat a large frying pan or char-grill pan on high. Cook the lamb for 2-3 minutes each side or until cooked to taste. Transfer to a plate. Set aside, loosely covered with foil for 2 minutes to rest.

3.Make the gremolata by combining the parsley, lemon zest and garlic in a small bowl.

4.Toss the spinach leaves through the bean salad. Serve the cutlets with a sprinkling of gremolata and accompanied by the bean salad.

Bean salad, without spinach leaves, can be prepared several hours ahead. Keep covered in the fridge.

Note

Woman's Weekly Food

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