Serves: 4 | Preparation Time: 15 min
- 8 frenched lamb cutlets
- 2 tsp English mustard
- 4 rashers of streaky bacon, halved widthways
- 1/4 cup (60ml) olive oil
- 800g canned cannellini beans, rinsed, drained
- 1 fenel bulb, thinly sliced
- 2 tbs white wine vinegar
- 1/4 cup fresh parsley leaves
Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.
Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
Season and serve with lamb cutlets.