Quick & Easy

Lamb cutlets and black-eyed bean salad

Lamb cutlets go beautifully with this black-eyed bean salad. The beans are the dried seed of a variant of the snake or yard bean, and can be found at your local supermarket.
lamb cutlets and black-eyed bean salad


Parsley dressing


1.Combine lamb, coriander, pepper, paprika and oil in large bowl. Cover; refrigerate 3 hours or overnight.
2.Cook beans in medium saucepan of boiling water, uncovered, about 30 minutes or until just tender.
3.Meanwhile, cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
4.For parsley dressing combine ingredients in screw-top jar; shake well. Place drained beans in large bowl with tomato, celery and dressing; toss gently to combine.
5.Divide lettuce leaves among serving plates; top with bean salad then lamb, drizzle with lemon juice.

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