Name: Lamb cutlets and black-eyed bean salad
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 12 french-trimmed lamb cutlets (900g); 2 teaspoon ground coriander; 1/2 teaspoon cayenne pepper; 2 teaspoon smoked paprika; 1 tablespoon vegetable oil; 1 1/2 cup (300g) dried black-eyed beans; 10 baby vine-ripened truss tomatoes (200g), quartered; 2 trimmed celery stalks (200g), sliced thinly; 1 small_piece red mignonette lettuce, trimmed; 2 tablespoon lemon juice; Parsley dressing; 2 tablespoon coarsely chopped fresh flat-leaf parsley; 1 tablespoon wholegrain mustard; 1 clove garlic, crushed; 1/4 cup (60ml) extra virgin olive oil; 1/4 cup (60ml) white wine vinegar

Lamb cutlets and black-eyed bean salad

Lamb cutlets go beautifully with this black-eyed bean salad. The beans are the dried seed of a variant of the snake or yard bean, and can be found at your local supermarket.

Ingredients

12 french-trimmed lamb cutlets (900g)

2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 teaspoon smoked paprika

1 tablespoon vegetable oil

1 1/2 cup (300g) dried black-eyed beans

10 baby vine-ripened truss tomatoes (200g), quartered

2 trimmed celery stalks (200g), sliced thinly

1 small_piece red mignonette lettuce, trimmed

2 tablespoon lemon juice

Parsley dressing

2 tablespoon coarsely chopped fresh flat-leaf parsley

1 tablespoon wholegrain mustard

1 clove garlic, crushed

1/4 cup (60ml) extra virgin olive oil

1/4 cup (60ml) white wine vinegar

Method

1.Combine lamb, coriander, pepper, paprika and oil in large bowl. Cover; refrigerate 3 hours or overnight.

2.Cook beans in medium saucepan of boiling water, uncovered, about 30 minutes or until just tender.

3.Meanwhile, cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.

4.For parsley dressing combine ingredients in screw-top jar; shake well. Place drained beans in large bowl with tomato, celery and dressing; toss gently to combine.

5.Divide lettuce leaves among serving plates; top with bean salad then lamb, drizzle with lemon juice.

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