Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. Olive oil spray

  3. 1 brown onion, finely chopped

  4. 2 celery sticks, trimmed, finely chopped

  5. 2 garlic cloves, thinly sliced

  6. 2 tsp fresh rosemary leaves

  7. 2 x 250g punnets cherry tomatoes, halved

  8. 2 x 400g cans cannellini beans, rinsed, drained

  9. 2 tsp brown sugar

  10. 8 lamb cutlets, French trimmed

  11. 250g green beans, topped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Heat a large flameproof ovenproof dish over medium heat. Spray with olive oil spray to lightly grease. Add the onion and celery and cook, stirring occasionally, for 5 minutes or until the onion softens. Add the garlic and rosemary, and cook, stirring, for 1 minute or until aromatic.

  2. Stir in the tomato, cannellini beans and sugar. Cover. Bake for 20 minutes or until the tomato softens. Season with pepper.

  3. Heat a non-stick frying pan over high heat. Spray with olive oil spray to lightly grease. Add the lamb. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 minutes to rest.

  4. Meanwhile, cook the green beans in a steamer over a saucepan of boiling water (make sure the steamer doesn't touch the water), covered, for 3 minutes or until bright green and tender crisp.

  5. Divide the cannellini bean mixture and green beans among serving plates. Top with lamb cutlets to serve.


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