Ingredients
• 275g baby green beans, topped not tailed
• 12 French-trimmed lamb cutlets
• 1 garlic clove, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 400g can cannellini beans, rinsed, drained
• 2 roasted red capsicums (see Note), drained on paper towel, finely chopped
• 1/2 small red onion, very finely chopped
Method
1. Blanch green beans in boiling salted water for 3 minutes. Rinse in cold water. Drain.
2. Heat a large, lightly greased frypan or barbecue on medium-high heat. Season lamb with salt and pepper and cook for 2 minutes each side for medium-rare, or to your liking. Transfer to a plate, cover loosely with foil and rest for 2 minutes.
3. Use a fork to whisk garlic, lemon juice and oil in a large bowl. Add green beans and remaining ingredients, season, then toss to combine. Serve with the lamb.
