2 lamb cutlets, French trimmed 1 tablespoon Dijon mustard
1 teaspoon finely chopped rosemary
2 cloves garlic, crushed 2 tablespoons olive oil 1 onion, chopped 1 x 400 gram tin tomatoes,
crushed 3 cloves garlic, chopped
1 teaspoon rosemary, finely chopped
250 mls chicken stock 2 cups cooked small white beans
3 tablespoons flat-leaf parsley, finely chopped
1 large clove garlic, finely chopped
1 tablespoon finely grated lemon zest
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