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Lamb Cutlets With Flageolet And Herbes De Provence

21st.Century.Chef's picture
Ingredients
  Lamb cutlets 6 Ounce (2X75 G)
  Oil 1 Teaspoon
  Herbes de provence 1⁄2 Teaspoon
  Shallots 2 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and crushed
  Tomato 1 , peeled, seeded and chopped
  Canned flageolet beans 4 1⁄2 Ounce, drained (1 Can, 120 G)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh herbs 1⁄2 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
1

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