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


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.

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