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Lamb cutlets with tomato salad on a bed of flageolet beans


  • 8 lamb cutlets

  • 1 tbsp oil

  • 1 oz butter

  • 1 shallot, chopped

  • 4 tomatoes concasse

  • 1 clove garlic

  • 1 tin flageolet beans

  • ½ tsp Dijon mustard

  • ½ tbsp white wine vinegar

  • 2 tbsp olive oil

  • Salt & pepper

  • 2 tbsp chopped parsley


  • 1.

    Heat the oil. Take cutlets off the bone, cut into slices and put in a pan and cook. Melt the butter. Add 1 shallot and sweat, do not colour. Add chopped garlic. Add 2 tomatoes concasse then the beans and heat, season.

  • 2.

    Mix the mustard, vinegar and oil and season, add to remainder of tomatoes. Add 1 tbsp chopped parsley. Take cutlets out and leave to rest.

  • 3.

    Add parsley to beans and put in a bowl.

  • 4.

    Cut the cutlets horizontally.

  • 5.

    Lay on top of the beans.

  • 6.

    Spoon tomato down middle of the meat and sprinkle with parsley and serve.

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