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Char-grilled lamb cutlets with bean salad

Serves 4
Preparation Time 10
Cooking Time 12


12frenched lamb cutlets
roasted tomatoes to serve (optional)
Bean salad
1red onion, finely shredded
400 gcan of cannellini beans, drained
grated rind one lemon
0.25 cupparsley leaves
2 tbspextra virgin olive oil
1 tbspwhite wine vinegar


1Brush each cutlet lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the cutlets.
2Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
3Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve cutlets with the bean salad.
4To make Bean salad: combine all ingredients, mix well.
5Serve with roasted tomatoes.


You can use cutlets, or lamb loin chops or lamb fillets/tenderloins for this recipe.
The cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.

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