Lamb with Beans Two Ways

Cook Time 30 minutes

Servings 4

Ingredients

1 tbsp extra virgin olive oil

2 x 400g cans of white beans (I like haricot or cannellini), drained and rinsed well

8 lamb cutlets 

4 garlic cloves, bruised

2 sprigs of thyme 

2 sprigs of rosemary 

250ml chicken stock

Cooked green beans, to serve

Dijon mustard, to serve 

Salt and pepper

Method

Remove the lamb from the fridge 20-30 minutes before cooking.

Drizzle oil over the lamb cutlets and season with salt. Heat a pan over medium-high heat and add the cutlets. Cook for 2-3 minutes on one side, turn and add garlic, thyme and rosemary to the pan. Remove lamb and rest.

Add the stock to the pan and bring to the boil. Reduce it a little.

Warm the white beans in a pot or microwave.

Serve the lamb cutlets with white beans, green beans and drizzle of the pan juices. I also like to add a dollop of Dijon mustard to the side.