Lamb cutlets with butter bean mash and almond pesto recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 713 calories / serving
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These stunning lamb cutlets are wonderfully succulent and perfect for enjoying on an evening in for two. Racked up on top of a creamy spinach and butter bean mash and drizzled with a vibrant almond pesto, they're a real feast and can be on the table in just 20 minutes.

  1. For the pesto, put the basil leaves, garlic, almonds and 1½ tbsp oil in a small bowl. Whizz with a stick blender until smooth. Stir in the Parmesan, adding a little extra oil to loosen if needed; season.
  2. In a pan, heat 2 tsp oil over a medium-high heat. Season the lamb and sear, fatty edge down for 1 min, then cook for 3-4 mins each side for pink meat. Remove and leave to rest.
  3. Meanwhile, make the mash. Heat the oil in a pan over a medium heat. Add the garlic, cook for 1 min, then add the beans and cook until warmed through. Put the spinach in a colander set over the sink and pour over boiling water to wilt. Drain the excess liquid and roughly chop.
  4. Mash the beans and stir through the spinach; season. Divide the mash between plates and top each with 3 cutlets. Drizzle over the pesto.

See more Dinner ideas for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • 2 tsp olive oil
  • 6 lamb cutlets
  • For the mash

  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g tin butter beans, drained and rinsed
  • 50g baby spinach
  • For the pesto

  • 15g basil
  • 1 small garlic clove, chopped
  • 1 tbsp flaked almonds, toasted
  • 1-2 tbsp olive oil
  • 1 tbsp finely grated Parmesan
  • Energy 2965kj 713kcal 36%
  • Fat 54g 78%
  • Saturates 19g 95%
  • Sugars 2g 2%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 16.8g Protein 39.7g Fibre 5.9g


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