Lamb Cutlets With Flageolet And Herbes De Provence Recipe
Ingredients
| 2x75 g(3 oz) lamb cutlets | ||
| Oil | 1 Teaspoon | |
| Herbes de provence | 1/2 Teaspoon | |
| 2 shallots, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1 tomato, peeled, seeded and chopped | ||
| 1 x 120 g (4 1/2 oz) can flageolets, drained | ||
| Salt | To Taste | |
| black pepper | 1 | |
| Fresh herbs | ||
Directions
MAKING
1) Brush the lamb cutlets with oil and season well with herbes de Provence. keep in a pan and grill each side for about 5 min.
2) In a pan, place the cutlets and grill each side for about 5 min; remove cutlets and keep warm.
3) Place the pan on the hob and stir in the shallots and garlic with the juices in the pan, simmer gently until soft.
4) Lastly add the tomato, flageolets, salt and pepper to the pan, blend well and heat for a while.
FINALIZING
5) Pour the mixture to a warmed plate and place the lamb cutlets over the mixture.
SERVING
6) Garnish with fresh herbs and serve immediately.
1) Brush the lamb cutlets with oil and season well with herbes de Provence. keep in a pan and grill each side for about 5 min.
2) In a pan, place the cutlets and grill each side for about 5 min; remove cutlets and keep warm.
3) Place the pan on the hob and stir in the shallots and garlic with the juices in the pan, simmer gently until soft.
4) Lastly add the tomato, flageolets, salt and pepper to the pan, blend well and heat for a while.
FINALIZING
5) Pour the mixture to a warmed plate and place the lamb cutlets over the mixture.
SERVING
6) Garnish with fresh herbs and serve immediately.
Chef
