TV chef and Saturday Kitchen star James Martin created this fab recipe, which uses tender lamb cutlets and a really lovely butterbean mash. Taking just five minutes to prepare - this is a great speedy supper.
- 8 lamb rack cutlets
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves of garlic, finely chopped
- 2 x 400g cans of butterbeans, drained
- 1 tablespoon rosemary, finely chopped
- Zest and juice of 1/2 a lemon
Method1 Griddle or grill the lamb cutlets.
2 Heat the oil in a deep-sided frying pan or wok. Add the onion and fry until soft, add the garlic and continue frying for 1 minute.
3 Add the drained butterbeans with 2 tablespoons of water and gently heat through. Add a further splash of olive oil if dry.
4 Stir in the rosemary and serve with lamb cutlets.
Prep Time5 minutes
Cook Time20 minutes
Nutrition InformationServes 4
This recipe was courtesy of Canned Food Week UK, which takes place 14th - 20th April.
More great lamb recipes:
Spicy Lamb & Mint Sauce Flatbreads
Irish Lamb Stew Hot Pot
Traditional Turkish Gozleme With Lamb & Spinach Filling
Braised Shank Of Lamb With Real Ale & Red Onions