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    Rosemary Lamb Cutlets with Butter Bean Mash

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    Rosemary Lamb Cutlets with Butter Bean Mash

    Using a pack of ready-prepared vegetables keeps peeling and chopping to a minimum. You will find them in the chiller cabinet in the fruit and vegetable section. The cutlets are available from the Meat Service Counter.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 4 lamb cutlets, about 400g in total
    • ½ pack fresh rosemary
    • 2 tbsp olive oil
    • 1 onion, roughly chopped
    • 420g can Waitrose Butter Beans, drained and rinsed
    • 225g pack Waitrose Perfectly Balanced Vegetable Medley with Ginger and Coriander Butter


    1. Season the lamb on both sides. Strip the leaves from the rosemary and chop finely. Reserve 1 tablespoon and sprinkle the remainder over the lamb. Then set aside.
    2. Heat the oil in a small pan, add the onion and fry for 5 minutes until softened. Add the butter beans and 150ml cold water. Bring to the boil and simmer for 5 minutes. Pour into a food processor, season and whizz until fairly smooth, or mash with a potato masher. Return to the pan, add the remaining chopped rosemary and keep warm.
    3. Preheat the grill to high and cook the cutlets for 5-6 minutes on each side for medium meat. Allow an extra 2 minutes each side for well done. Meanwhile, microwave the vegetables according to the pack instructions.
    4. Divide the mashed beans between 2 plates, top each serving with 2 lamb cutlets and serve with the vegetables.

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