LAMB CUTLETS IN A TOMATO AND CANNELLINI BEAN SAUCE
CATEGORY : MEAT & OFFAL
ENOUGH FOR : 4
INGRIEDIENTS
8 lamb cutlets - French trimmed
Pinch salt and pepper
2 tsp olive oil
1 onion finely chopped
2 cloves garlic
2 tsp tomato puree
200 g tin of tomatoes
200 ml chicken stock
400 g tin of cannellini beans
Handful parsley - finely chopped
Pinch salt and pepper
2 tsp olive oil
1 onion finely chopped
2 cloves garlic
2 tsp tomato puree
200 g tin of tomatoes
200 ml chicken stock
400 g tin of cannellini beans
Handful parsley - finely chopped
METHOD
Flatten the cutlets a little and season.Heat 1 tsp of the oil in a griddle or frying pan and cook the cutlets for 4 minutes each side.
In another pan, heat the remaining oil and fry the onions and garlic until soft.
Add the puree, tin tomatoes, stock and the cannellini beans
Lightly mash some of the beans and continue to warm through for a few minutes.
Add the parsley before serving.
To serve – place the bean and tomato sauce in the middle of the plate and place 2 cutlets on each plate.
VIEW THE RECIPE
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley