Herby lamb cutlets with cannellini bean mash

Ingredients

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

Ingredients

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

Method

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.

Method

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.

delicious. tips

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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