cannellini

Lamb cutlets wrapped in bacon with cannellini bean salad

Serves: 4 | Preparation Time: 15 min

Ingredients 

  • 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

Instructions 

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.

White bean puree & feta spread

Serves: 4 | Preparation Time: 20 min

Ingredients 

  • 2 tsp olive oil
  • 2 anchovy fillets
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1 tbs fresh lemon juice
  • 35g  marinated feta, crumbled
  • Salt & freshly ground black pepper
  • Seared lamb cutlets with green beans & olives, to serve

Instructions 

Heat the oil in a non-stick frying pan over medium heat. Add the onion, anchovy and garlic and cook, stirring, for 3-4 minutes or until onion softens.
 
Add the cannellini beans, lemon juice and feta and cook, stirring, for 1-2 minutes or until heated through.
 
Place the bean mixture in the bowl of a food processor and process until almost smooth. Return to pan and place over low heat. Cook for 1 minute or until heated through.
 
Season with salt and pepper. Serve with lamb cutlets with green beans & olives.