Preheat oven to 180°C. Combine lemon juice, oil, garlic and chopped rosemary to form a paste. Pour the paste over the lamb rack and leave to marinate for at least 1 hour.Place lemon wedges, onion and some extra rosemary sprigs in the bottom of a baking dish and place lamb rack on top making sure to add any extra marinade from the dish. Bake in a hot oven for 35-40 minutes.Steam beans until tender and combine in a stainless steel bowl with mustard and white wine vinegar and toss until beans are well coated.
Serve cutlets with the bean salad.Recipe reprinted with permission of Met-S Care. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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