Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes.
4x lamb cutlets
A splash Telegraph Hill Olive Oil
2 tbsp sherry vinegar
400g tin cannellini beans
½ red onion, finely chopped
12x baby plum tomatoes, quartered
3 tbsp Telegraph Hill Pumpkin Seed Pesto
A handful of rocket
STEP 1 Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.
STEP 2 Gently heat the beans and their liquid in a small pan then drain well and tip into a bowl. Add the onion, tomatoes, pesto and another tbsp of sherry vinegar, and toss.
STEP 3 Heat a griddle pan over a high heat. Cook the lamb cutlets for 2-3 minutes each side, depending on the thickness, then rest for 5 minutes. Stir the rocket through the beans and serve with the lamb.