Grilled lamb cutlets with cannellini mash and fresh herbs

Fairlady
4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (14)

1.00 kg lamb — cutlets
15.00 ml fresh chillies — 573
5.00 ml butter
salt and white pepper
4.00 fresh rosemary
BALSAMIC SAUCE
500.00 ml vinegar — balsamic
1.00 fresh rosemary — sprig
30.00 ml sugar
100.00 g butter — cold, cubed
CANNELLINI BEAN MASH
15.00 ml fresh chillies — 573
5.00 ml garlic — cloves, chopped
mixed herbs — rosemary and sage and thyme, chopped
400.00 g cannellini beans
15.00 ml butter
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Method:

BALSAMIC SAUCE
Cook balsamic vinegar, rosemary and sugar in a saucepan over medium to high heat. Reduce by a third or until syrupy. Cool for 5 minutes, then beat in chilled butter until mixture is slightly thickened and glossy. Remove rosemary and pour into a sauce boat.
LAMB CUTLETS
Heat an iron frying pan and add olive oil and butter. When foaming, add cutlets, turning after 2 minutes. Season and add rosemary, turn and season other side. Cook until pink, then set aside.
CANNELLINI BEAN MASH
Heat oil in a pan, add garlic, fresh herbs and drained beans (reserve liquid). Cook until warmed through, then mash in the pan. Add a little reserved liquid if too dry. Transfer mash to serving dish. Add butter and keep warm.
To serve: Arrange cutlets on top of mash keeping bones upright. Surround the mash with oven-roasted vegetables with balsamic sauce.
Serves 4



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