Lamb with tangy butter beans
How to make Lamb with tangy butter beans recipe
Serves 2
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
2 tablespoons finely chopped mint
1 tablespoon finely chopped thyme
1 tablespoon finely chopped oregano
½ tablespoon finely chopped rosemary
4 teaspoons wholegrain mustard
4 lamb cutlets, about 125 g (4 oz) each
Tangy butter beans
2 teaspoons vegetable oil
1 onion, chopped
1 tablespoon tomato purée
50 ml (2 fl oz) pineapple juice
2 tablespoons lemon juice
a few drops of Tabasco sauce
250 g (8 oz) canned butter beans, drained
pepper
Method:
Mix together all the chopped herbs on a plate. Spread mustard on both sides of each noisette, then press into the herb mixture to coat evenly.
Make the tangy butter beans. Heat the oil in a frying pan, add the onion and fry gently for 5 minutes. Add the remaining ingredients to the pan and cook gently for 5 minutes.
Meanwhile, secure the thin end of the lamb around the base with a cocktail stick. Place on a foil-lined grill pan and cook under a preheated hot grill for 4 minutes on each side or until cooked but still slightly pink in the centre. Serve immediately, surrounded by the tangy butter beans and accompanied by mixed salad leaves, if liked.
For lamb noisettes wrapped in prosciutto, mix together 1 tablespoon finely chopped drained capers, 1 crushed garlic clove, ½ tablespoon chopped rosemary, the grated rind of ½ lemon and 1 tablespoon olive oil in a non-metallic shallow dish. Add the lamb noisettes and toss to coat in the marinade.
Season well, cover and leave to marinate in the refrigerator for at least 20 minutes. Fold 4 slices of prosciutto lengthways, then wrap around the edge of each of the noisettes.
Heat 1 tablespoon vegetable oil in an ovenproof frying pan and brown the prosciutto edges of the noisettes, then seal each side of the lamb briefly.
Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes or until cooked but still slightly pink in the centre. Remove from the oven and leave to rest. Serve with wilted spinach and crushed garlicky potatoes.
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| Lamb with tangy butter beans |
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