Herby lamb cutlets with cannellini bean mash
- April 2010
- Serves 4
- Takes 10 min to make, 15 min to cook, plus resting
This quick lamb recipe looks as impressive as top restaurant food but is very simple to make.
- 32.7g (15.6 saturated)
- 44.3g protein
- 28.6g carbs (0.9g sugar)
- 0.6g salt
- Small bunches of fresh mint and parsley, leaves picked
- 2 garlic cloves, roughly chopped
- 1 tbsp olive oil
- Grated zest of 1 lemon
- 2 small racks of lamb (about 6 cutlets each)
- 1 tbsp Dijon mustard
- 2 x 400g cans cannellini beans, drained and rinsed
- 100ml double cream
- Knob of butter
- 100g bag watercress
- Pinch of grated nutmeg
- Preheat the oven to 200°C/fan180°C/gas 6. Whizz the herbs, garlic, oil and some seasoning to a paste in a small processor. Stir in the lemon zest. Brush the racks of lamb with the mustard, then spread the paste over it. Put in a roasting tin and cook for 15 minutes (for pink lamb) then rest for 10 minutes.
- Meanwhile, in a food processor, whizz the beans and cream. Season. Melt the butter in a pan over a medium heat, add the bean mash and stir until hot. Stir in a large handful of watercress and the nutmeg.
- Cut the lamb into cutlets and serve with the cannellini bean mash and the remaining watercress.
The cannellini bean mash could be made with butter beans or chickpeas, so if either of these are on offer, buy them instead.
Alternatively, stuff the herby crust under the skin of a chicken for a fantastic Sunday roast.
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