Bacon-wrapped Lamb Cutlets With Beans And Fennel (gluten-free)

Bacon-wrapped Lamb Cutlets With Beans And Fennel (gluten-free) Ingredients (serves 4)

• 8 frenched lamb cutlets
• 2 tsp English mustard
• 4 rashers of streaky bacon, halved widthways
• 1/4 cup (60ml) olive oil
• 800g canned cannellini beans, rinsed, drained
• 2 small fennel bulbs, thinly sliced
• 2 tbs white wine vinegar
• 1/4 cup fresh parsley leaves

Bacon-wrapped Lamb Cutlets With Beans And Fennel (gluten-free) Cooking Instructions

1. Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.

2. Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare.

3. Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.

4. Season and serve with lamb cutlets.