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.
- 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.
- 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.
- 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.
- Mash the beans and stir through the spinach; season. Divide the mash between plates and top each with 3 cutlets. Drizzle over the pesto.
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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.