Lamb Cutlets with White Beans and Gremolata

Combine the mustard, rosemary, garlic and oil in a small bowl and spread onto both sides of the cutlets. Season well. Heat an oven proof sauté pan with a little oil and brown the cutlets for 1 minute on each side. Transfer to a plate.

Add the onion to the pan and cook until softened. Add the tomatoes, garlic and rosemary and cook for a few minutes. Stir in the stock and simmer until reduced by half. Add the beans and simmer for a further few minutes.
Arrange the cutlets on top of the bean mixture and roast, uncovered, for 5 minutes for medium rare. Let the lamb and bean mixture stand, loosely covered, for a few minutes.

Gremolata: Combine all the ingredients in a small bowl and season well.
To serve: Sprinkle the gremolata over the lamb. Serve straight from the pan or transfer to a serving platter. Serves 4