An elegant, delightfully punchy spring supper. When summer swings into view, replace the cannellini beans with broad beans to up the seasonal ante.
Ingredients (serves 4)
1 garlic clove, peeled and chopped
2 anchovies, very finely chopped
1 tbsp mint sauce
The zest and juice of 1 lemon
4 tbsp grated parmesan
70g wild rocket
12 lamb cutlets
2 x 400g tins cannellini beans, drained and rinsed
1 tbsp red or white wine vinegar
Method
Whizz the garlic, anchovies, mint sauce, lemon juice and 100ml of the olive oil together in a food processor or blender. Pour into a jug, add the lemon zest, grated parmesan and half of the rocket (chopped) and set to one side.
Brush the lamb cutlets with a little olive oil and season well. Preheat a large griddle or frying pan over a high heat and griddle or fry the lamb cutlets for 2-3 minutes on each side until nicely caramelised. Transfer to a wooden board and cover loosely with foil to allow the meat to rest.
Meanwhile, tip the cannellini beans in a saucepan with the remaining olive oil and the vinegar. Heat gently for a few minutes to warm through, then wilt the remaining rocket in the warm beans.
Distribute the bean/rocket mixture across 4 warmed plates and top with the lamb cutlets and drizzles of dressing.
