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Lamb with Tangy Butter Beans

Lamb with Tangy Butter Beans

It is suprising how well these flavours and textures go together.

Ready in: 20 minutes

Serves: 2

Complexity: very-easy

kcal: 363

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Ingredients

2 tbsp fresh mint, minced
1 tbsp thyme, minced
1 tbsp oregano, minced
1 tsp rosemary, minced
2 tsp SIDS BROWN SEED MUSTARD
4 lamb cutlets, 130 g each
TANGY BUTTER BEANS:--
2 tsp rice bran oil
1 onion, chopped
1 tbsp tomato purée
50 ml pineapple juice
2 tbsp lemon juice
2 drops Kaitaia Fire
250 g canned butter beans, drained
SIDS SALT & PEPPER to season
cocktail sticks, soaked

Directions

Mix together all the chopped herbs on a plate. Spread SIDS BROWN SEED MUSTARD on both sides of each noisette, then press into the herb mixture to coat evenly.
TANGY BUTTER BEANS: Heat the oil in a pan and sauté onions for 5 minutes. Add remaining ingredients and cook gently for 5 minutes.
Preheat grill.
Secure the thin end of the lamb around the base with a cocktail stick. Grill for 4 minutes per side until cooked but slightly pink in the middle. Season with SIDS SALT & PEPPER to taste.
Serve on a bead of the Tangy Butter Beans.