lamb cutlets with white bean mash & tomatoes

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quantities for different serving sizes

This easily decreases without any problems. If you need to increase, you may need to cook the lamb in batches, depending on the size of your pan.

prepare ahead?

The mash can be cooked ahead of time if you wish. Lamb is best hot and fresh from the pan.

variations for dietary requirements & fun

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.

vegan – Replace the parmesan in the mash with a few tablespoons of lemon juice and extra virgin olive oil. Replace the lamb with pan fried slices of eggplant.

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

troubleshooting 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.

serving suggestions

Great on its own. Or with a green salad on the side.

leftover potential

OK. Will keep in the fridge for a week or so. But not as great reheated as when it is hot.

related links:

on stonesoup: roast mushroom recipe
on stonesoup: roast eggplant slices recipe
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lamb cutlets with white bean mash & tomatoes
serves 2

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.