Lamb Cutlets with White Bean Mash & Tomatoes

lamb with white bean mash and tomatoes landscape

Lamb Cutlets with White Bean Mash & Tomatoes

I grew up on a sheep farm. To say we ate a lot of lamb is a massive understatement. During university I went through an anti-lamb phase, but I soon got over that when the mother of my boyfriend at the time cooked me little lamb cutlets.

My niece Lily-belle calls them lollypop chops. Too cute. Feel free to use another type of lamb chop if you are cooking on a budget as cutlets do tend to be expensive. Lamb fillets are a great option for those who aren’t into chewing on bones.

I’ve given the instructions for cooking in the kitchen, but feel free to barbeque or use a griddle pan if you have one. Halloumi would make a great vegetarian version.

enough for: 2
takes: 10 minutes
6 – 8 lamb cutlets, french trimmed
1 punnet cherry tomatoes (250g / 1/2lb)
2 sprigs rosemary, leaves picked
1 can cannellini or butter beans (400g / 14oz), drained
2 handfuls grated Parmesan cheese

1. Heat a few tablespoons of olive oil in a medium frying pan (skillet) over a high heat.

2. Season lamb and add to the pan with tomatoes and rosemary.

3. Sear for 2 – 3 minutes each side or until lamb is cooked to your liking.

4. Meanwhile, mash beans, parmesan and 1 tablespoon extra virgin olive oil together with a fork until you have a chunky paste. Taste and season.

5. Serve cutlets on a bed of white bean mash with rosemary and tomatoes.

Variations

vegetarian – pan fry thin slices of Halloumi in place of the lamb cutlets. If it sounds like too much cheese with the mash, follow instructions for dairy-free mashed beans. You could also try some roast or grilled eggplant.

vegan – replace the parmesan in the mash with a few tablespoons of lemon juice and extra virgin olive oil. Replace the lamb with roast mushrooms (and roast the cherry tomatoes with them) or with pan fried slices of eggplant (or roast eggplant slices as per the recipe here).

dairy-free – Replace the parmesan in the mash with a few tablespoons of lemon juice and extra virgin olive oil or a sprinkle of nutritional yeast.

carb lovers / more substantial – serve with pita bread.

paleo (gluten, grain + dairy-free) – replace the beans with mashed potatoes.

more veg – this would be great with Tabbouleh.

Waste Avoidance Strategy

lamb cutlets – freeze it.

cherry tomatoes – make these home dried tomatoes.

rosemary – keeps in the fridge in a plastic bag for months. Can be frozen.

cannellini or butter beans – keep in the pantry for years!

Parmesan cheese – keeps in the fridge for months. Can be frozen.

Problem Solving Guide

lamb cooked but bones still a little pink – when the cutlet bones are long, it’s important to makes sure they sit in the pan as flat as possible, otherwise the meat will be cooked and the bones will be still raw looking.

lamb dry – sounds like you’ve overcooked it. Cook for less time next time, but for now just make the most of the white bean mash.

lamb undercooked – if you’ve served up and then find your lamb is still too rare, don’t be afraid to fire up the pan and cook it a little longer. No harm done. Next time, it’s a good idea to check by cutting into one of the cutlets as you take them off the heat. It’s the best way to learn when your meat is cooked. With practice you’ll be able to tell without checking.

Leftover Potential:

Good. You could either reheat or serve as a cold salad.