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
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
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.
Typical values per serving:
This recipe was first published in June 2018.