Lemon lamb cutlets

• hidangan: SERVES 4

Bahan-bahan

4 x IOOg lamb cutlets, fat trimmed off

finely grated zest and juice of 1 lemon

2 garlic cloves, crushed

1tsp dried oregano

1 leek, washed and sliced

150ml vegetable stock

100g green beans, trimmed

400g can cannellini beans, rinsed and drained

lemon wedges, to serve

Arahan

1 Heat the grill to medium-high. Put the lamb cutlets on a grill pan lined with a non-stick Teflon sheet.

2 Season the lamb generously. Sprinkle over the lemon zest and juice, garlic and oregano and grill for 10 minutes, turning the cutlets halfway through.

3 Meanwhile, dry-fry the leeks i a non-stick pan on a low heat fo 10 minutes or until they are so

4 Pour the vegetable stock into pan with the leeks, then add the green beans and cannellini beans. Cook gently fo a few minutes until warmed through.

5 Season the beans and serve the cooked cutlets and extra wedge of lemon, if you like.

Nota

Tender lamb with lemon and oregano makes a perfect spring meal.

READY IN 30 MINUTES