Lamb cutlets with cannellini beans and Parmesan dressing
Prep time: 15 minsTotal time: 
Lamb cutlets with cannellini beans and Parmesan dressing
Prep time: 15 minsTotal time: 
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tsp Dijon mustard
- 1 garlic clove, chopped
- 2 anchovies, very finely chopped
- 150ml olive oil, plus extra for brushing
- juice and zest of 1 lemon
- 4 tbsp grated Parmesan
- 70g wild rocket
- 12 lamb cutlets (approx 550g)
- 2 x 410g tins cannellini beans, drained and rinsed
- 1 tbsp white or red wine vinegar
Step by step
Make the dressing the day before.
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For the dressing, whiz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, the grated parmesan and half of the rocket, chopped.
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Preheat a griddle pan or barbecue. Brush the lamb cutlets with oil and season. Griddle or barbecue the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
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Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.
TipThese lamb cutlets are equally good cooked on the barbecue or done indoors on a griddle.
