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Ingredients

1 tablespoon finely chopped fresh rosemary
2 teaspoons wholegrain mustard
1 1/2 tablespoons olive oil
12 (about 550g) lamb cutlets, excess fat trimmed
Salt & freshly ground black pepper
250g green beans, topped
50g (1/4 cup) kalamata olives, unpitted
1 small garlic clove, crushed
1 tablespoon fresh lemon juice
Mashed potato, to serve

Method

Step 1 Preheat a barbecue plate or frying pan over medium-high heat. Combine the rosemary, mustard and 1 tablespoon of the oil in a bowl. Add the lamb and turn to coat. Season with salt and pepper. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 2 Meanwhile, cook the beans in a saucepan of salted boiling water for 1 minute or until bright green and tender crisp. Drain.
Step 3 Heat remaining oil in pan over high heat. Add beans, olives and garlic and cook, stirring, for 2-3 minutes or until heated through. Add the lemon juice and season with salt and pepper.
Step 4 Divide the lamb and green bean mixture among serving plates. Serve immediately with white bean & feta puree.

Lamb cutlets with green beans & olives

How to make Lamb cutlets with green beans & olives

Ingredients

Method