Lamb Cutlets with Cannelini Beans and Leeks

Posted By Kerri

The official title for the beans is actually “Warm leek and white bean salad with mustard dressing” but that seemed just a little too wordy and unnecessary to me so I’ve taken the liberty of abbreviating. I’m pretty sure Hugh Fearnley-Whittingstall doesn’t read Dinner Diary so I think I’ll get away with it. I wish he was a reader though because then I could say what I really mean which is: HUGH! What’s with floweriness? It’s not what I’ve come to expect from someone who has a best-selling book named simply “Meat”.

Anyway, this recipe was recommended to me by a friend and seemed perfect for the quick dinner of lamb chops we had planned for tonight. The recipe uses tinned beans which I’m not keen on so I soaked some cannelini beans overnight and cooked those this afternoon, before adding them to the leeks and cooking as per the instructions. I think I need to get over my tinned-bean fear though since I find dried beans can cook rather unevenly which I imagine isn’t an issue with the pre-cooked version.

Despite some of the beans being rather a little on the tough side, this worked really well. The mustard, while not an entirely traditional accompaniment to lamb, was a good match and added a real bite to the beans. The lamb was simply seasoned with salt and pepper and then fried.

Hugh mentions this is a good dish to serve cold and I think it would work well for packed lunches, especially with some good toast.

Mar 23rd, 2010

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