Main Meals

Lamb cutlets with warm rosemary butter beans

By Hannah Lewry
2
Easy
15 minutes
10 minutes
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Ingredients

Method
  • 6 free-range lamb cutlets
  • 30 g butter
  • 1 x 400 g butter beans
  • 2 fresh rosemary sprigs
  • Vine tomatoes, for serving

Method

Ingredients

Sear 6 free-range lamb cutlets in 30 g butter for 2 minutes on each side over a high heat.

Reduce the heat, add 1 x 400 g can drained butter beans and 2 sprigs fresh rosemary.

Season and heat through.

Serve with vine tomatoes.

Discover more lamb recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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