Lamb cutlets with flageolet bean, herb and lemon dip


Share recipe





  • 400g of flageolet beans, (1 tin), drained. You could also use any other tinned white bean
  • 10g of mixed herbs, such as tarragon, parsley, dill, basil and/or chives, roughly chopped
  • 20ml of lemon juice, from 1 small lemon
  • 30ml of extra virgin olive oil
  • sea salt, to taste
Toast the fennel seeds in a hot, dry pan until fragrant then place in a pestle and mortar with the sea salt. Crush to create a coarse rub then massage into both sides of the cutlet. You can do this in advance and leave overnight if you have the time, but ensure the lamb is at room temperature before cooking
To make the bean puree, drain the beans and rinse under cold water, then place in a blender or food processor
Add the herbs to the blender with the lemon juice, oil and salt. Blend to a smooth purée, adding a splash of water if you need to loosen the texture a little. Taste to check seasoning, then transfer to a serving bowl
Place a frying pan over a high heat and, once smoking hot, add a splash of oil. Place the lamb cutlets in the pan and cook for 2–3 minutes on each side
Leave the cutlets to rest for a few minutes before serving alongside the dip
Share recipe