A simple yet delicious recipe that's guaranteed to impress even the toughest critic.
Begin by soaking the beans in boiling salted water for 2 minutes. After 2 minutes, place the beans in a bowl of iced water for 1 minute. Remove the beans and place them on paper towel to dry.
Pour the olive oil into a saucepan on a medium heat and warm. Turn the heat off and let the oil cool slightly. Add capers, toasted hazelnuts and lemon juice to the oil and set aside.
Heat a chargrill to high. Season the lamb cutlets and cook for 3 minutes each side. Cover loosely with foil and rest for 5 minutes.
Cut the onion in 8 pieces leaving the core attached and chargrill on a high heat until it is well charred and cooked through.
Chargrill the beans 1 minute each side until nicely coloured.
To finish, finely chop the herbs and add them to the oil, capers, hazelnut dressing. Place the beans on the plate, then the charred onion and the cutlets on top and dress with olive oil dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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