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.
