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    Lamb cutlets with white beans

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    Lamb cutlets with white beans

    Tasty lamb rack cutlets with cannellini beans and basil

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes to 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 15g fresh basil leaves
    • 3 tbsp olive oil
    • 1 lemon, juice and zest
    • 1 tsp dried oregano
    • 8 essential Waitrose lamb rack cutlets
    • 1 tsp unsalted butter
    • 2 small leeks, halved lengthways, finely sliced
    • 2 garlic cloves, sliced
    • 2 frozen Cooks’ Ingredients chicken stock cubes
    • 2 x 410g cans essential Waitrose cannellini


    1. Whisk together 2 tbsp oil, the lemon juice and zest and oregano; season generously. Add the cutlets to the marinade.
    2. Warm the remaining oil and butter in a frying pan over a medium-low heat. Sauté the leeks for about 10 minutes, until soft. Stir in the garlic. Add the frozen stock cubes and stir until melted, then add the beans and cook for 5 minutes. Season well and stir in most of the basil.
    3. Heat a frying pan over a medium-high heat. Drain the lamb and fry for 4 minutes each side for medium.
    4. Divide the beans between plates; place 2 cutlets on top of each and sprinkle on the remaining basil.

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    Drinks recommendation

    The delicious plum fruit and swirl of vanilla in the Château Bois Pertuis from Bordeaux will match the lamb beautifully.
    Bin number: 437587


    Average user rating

    5 stars