Pan Fried Lamb Cutlets with Butter Beans Rosemary & Garlic

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This recipe pre-dates my 5 Ingredients philosophy.

Pan Fried Lamb Cutlets with Butter Beans Rosemary & Garlic

From Stonesoup

Lamb cutlets have to be up there as one of the quickest meals to prepare. They are something I often think to pick up on the way home for a mid week dinner.

Of course you could make a meal of the beans on their own, but they are even more delicious with some juicy pink-in-the-middle cutlets.

Serves 2
1 x 400g (14oz) can butter beans, drained
6-8 lamb cutlets, trimmed
3T olive oil
1/2 lemon
1-2 cloves garlic, peeled & finely sliced
2 small sprigs rosemary, leaves picked
pinch chilli flakes, optional
extra virgin olive oil, to serve

1. Bring the kettle to the boil and pour over drained beans to rinse off any canned flavour and drain well.

2. Heat a frying pan large enough to hold the lamb in a single layer over a medium heat. Season lamb and rub both sides with a little olive oil. Cook for 2-3 minutes each side or until to your liking. When you turn the lamb, add the lemon cut side down to the pan to warm and help release the juice.

3. When the lamb is ready remove from the heat, transfer to a clean place, drizzle over lemon juice and rest in a warm place while you cook the beans.

4. Return the pan to the heat with the remaining olive oil and warm. Add drained beans, garlic, rosemary & chilli and stir fry beans until they are golden and warmed through.

5. Season well and divide beans and lamb between two serving plates.