Lamb Cutlets with Beans

Lamb Cutlets with Beans

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Serves 4

Preparation time – 5 minutes
Cooking time – 25 minutes

A rustic dish that benefits from the sharp saltiness of the capers in the wine and cream sauce.


Nutritional value per serving:
Protein 33 g; Fat 73 g of which saturates 39 g; Carbohydrate 26 g of which sugars 4 g; Energy 994 kcal.


8 lamb cutlets or lean loin chops about 100 g/ 3 ½ oz each 150 ml/ 5 fl oz lamb or chicken stock 150 g/ 5 ½ oz fine green beans, topped and tailed and cut into 2 5 cm/1 in pieces Salt and freshly ground black pepper 1 tbsp olive oil 70 g/ 2 ½ oz butter 1 lemon 2 sprigs of fresh rosemary 1 medium onion, chopped 800 g/ 1lb 2oz tinned flageolet beans, rinsed and drained 2 cloves garlic, crushed 300 ml/ 10 fl oz dry white wine 2 tsps cornflour 4 tbsps double cream 2 tbsps capers or 25 g/ 1oz caperberries


  1. Put a kettle of water on to boil. Preheat the oven to a low setting, then heat the stock.
  2. Put the green beans into a saucepan and cover with boiling water and add a little salt. Cook for 5 – 6 minutes until tender. Drain and set aside.
  3. Put the oil and 25 g/ 1 oz of the butter into a frying pan and place over a moderate heat.
  4. Wash any wax from the lemon, and then grate the rind into the frying pan. Add the rosemary sprigs and increase the heat.
  5. Season the lamb cutlets with pepper. When the butter begins to sizzle, put them into the pan, lower the heat to moderate and fry them for 4 – 5 minutes on each side, until golden brown and cooked but still slightly pink in the centre.
  6. Melt the remaining butter in a second frying pan and add the onion and fry over a moderate heat for 5 minutes. Add the garlic and fry for 30 seconds, taking care not to let it burn. Add all the beans, season to taste and stir. Lower the heat and leave to heat through, stirring occasionally.
  7. Remove the lamb cutlets and rosemary from the first frying pan and keep warm in the oven.
  8. Pour off the fat from the pan, leaving the residue from the lamb behind. Add the wine and juice from half of the lemon and boil rapidly until reduced by half.
  9. Blend the cornflour with 1 tbsp of water and stir into the hot stock. Stir the stock into the wine, bring to the boil, reduce to a simmer and stir in the cream. Add seasoning and capers or caperberries and heat through. Do not allow the sauce to boil as it will curdle.
  10. Return the lamb cutlets and rosemary to the pan, stirring in any juices and heat through. Serve with the mixed beans.

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