Lamb cutlets with flageolet bean, herb and lemon dip
by The Kitchen with Great British Chefs
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Ingredients
Fresh Meat
8 lamb cutlets, French-trimmed
Spices & Dried Herbs
1 tsp fennel seeds
Store Cupboard
1/2 tsp flaky sea salt
400g of flageolet beans, (1 tin), drained. You could also use any other tinned white bean
sea salt, to taste
Oils & Vinegars
olive oil, for frying
30ml of extra virgin olive oil
Salad & Fresh Herbs
10g of mixed herbs, such as tarragon, parsley, dill, basil and/or chives, roughly chopped
Fruit & Vegetables
20ml of lemon juice, from 1 small lemon