Lamb Cutlets with White Beans and Gremolata
Photography Simon Devitt.
Serves: 4
INGREDIENTS
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
Gremolata
3 tablespoons flat-leaf parsley, finely chopped
1 large clove garlic, finely chopped
1 tablespoon finely grated lemon zest
METHOD
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
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.