Grilled Lamb with White Beans and Mint
Serves 4 people
8 lamb cutlet, well trimmed
2 x 340g tins of white beans
4 tablespoons olive oil
2 garlic cloves, lightly crushed (you may like to remove the garlic before serving)
approximately 20 fresh mint leaves, plus extra to garnish
3 sprigs rosemary, plus extra to garnish
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
Mix the olive oil, garlic, mint, rosemary and salt and pepper in a dish and coat the lamb cutlets with the marinade. Leave to marinate for at least 10 minutes, several hours if possible.
Heat the grill until hot. Drain the lamb, reserving the marinade and grill the lamb on both sides until cooked to your liking.
While the lamb is cooking, drain the beans and rinse with cold water. Mix with the marinade in a frying pan and heat gently. Add the lemon juice, salt and pepper to taste. Remove the garlic and divide the bean mixture between four plates.
Arrange the lamb cutlets on top of the beans, garnish with fresh mint and rosemary. Drizzle with olive oil and serve with a green salad.
8 lamb cutlet, well trimmed
2 x 340g tins of white beans
4 tablespoons olive oil
2 garlic cloves, lightly crushed (you may like to remove the garlic before serving)
approximately 20 fresh mint leaves, plus extra to garnish
3 sprigs rosemary, plus extra to garnish
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
Mix the olive oil, garlic, mint, rosemary and salt and pepper in a dish and coat the lamb cutlets with the marinade. Leave to marinate for at least 10 minutes, several hours if possible.
Heat the grill until hot. Drain the lamb, reserving the marinade and grill the lamb on both sides until cooked to your liking.
While the lamb is cooking, drain the beans and rinse with cold water. Mix with the marinade in a frying pan and heat gently. Add the lemon juice, salt and pepper to taste. Remove the garlic and divide the bean mixture between four plates.
Arrange the lamb cutlets on top of the beans, garnish with fresh mint and rosemary. Drizzle with olive oil and serve with a green salad.