Easy entertaining

GARLIC LAMB CUTLETS WITH CRUSHED ROSEMARY CANNELLINI BEANS; SEE NEXT PAGE FOR RECIPE

GARLIC LAMB CUTLETS WITH CRUSHED ROSEMARY CANNELLINI BEANS

If you have never tried crushed cannellini beans, then you are in for a treat. They are utterly delicious mashed and cooked with olive oil, rosemary and garlic – you can also use thyme or oregano. They are so simple to make and a fantastic stand-by staple. This dish is perfect on its own, but if you are thinking of adding sides, then roast butternut squash, honeyroasted carrots or parsnips, buttered spinach, or steamed broccoli would all be lovely accompaniments.

SERVES 2

• 4–6 lamb cutlets, depending on size
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• Extra virgin oil, to serve

FOR THE CRUSHED ROSEMARY CANNELLINI BEANS

• 1 tbsp olive oil
• 400g can cannellini beans, drained and rinsed
• 1 tbsp finely chopped fresh rosemary, plus extra to garnish
• Sea salt and freshly ground black pepper

1. Place