zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Massaman lamb cutlets & peanut green beans

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Massaman lamb cutlets & peanut green beans

    • Gluten free
    • Preparation time: 2 minutes plus 10 minutes marinating
    • Total time: 10 minutes 10 minutes

    Serves: 2

    Ingredients

    2 tbsp Cooks’ Ingredients Massaman Thai Curry Paste
    2 tbsp Cooks’ Ingredients Sweet Chilli Sauce
    1 pack Waitrose Duchy Organic Lamb Cutlets
    2 tsp vegetable or sunflower oil
    200g pack Waitrose Trimmed Fine Green Beans
    1 lime, zested and half of it juiced
    2 tbsp roasted and salted peanuts, roughly chopped

    Method

    1. Mix the curry paste and 4 tsp of the sweet chilli sauce together, then rub all over the cutlets and season. Set aside for 10 minutes at room temperature. Preheat the grill to high.

    2. Put the lamb onto a grill rack, then grill for 5-7 minutes on each side or until the fat is sizzling and golden. Rest for a couple of minutes with the grill turned off and the door open.

    3. When the lamb is almost ready, heat the oil in a wok or frying pan. Stir-fry the beans for 3 minutes over a very high heat, until just tender and a little charred. Off the heat, toss in the lime zest, juice and peanuts, then transfer to two plates and drizzle each pile of beans with 1 tsp chilli sauce. Serve with the lamb and the remaining lime in wedges for squeezing.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary