Name: Lamb cutlets niçoise
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 12 (600g) lamb cutlets, frenched; 1 cos lettuce, coarsely chopped; 420 gram can white beans, rinsed, drained; 3 (450g) medium tomatoes, cut into wedges; Lemon anchovy dressing; 4 anchovy fillets, drained, finely chopped; 3 clove garlic, crushed; 3 teaspoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil

Ingredients

12 (600g) lamb cutlets, frenched

1 cos lettuce, coarsely chopped

420 gram can white beans, rinsed, drained

3 (450g) medium tomatoes, cut into wedges

Lemon anchovy dressing

4 anchovy fillets, drained, finely chopped

3 clove garlic, crushed

3 teaspoon finely grated lemon rind

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

Method

1.To make lemon anchovy dressing, place ingredients in screw-top jar; shake well.

2.Preheat grill.

3.Combine lamb and 2 tbsp of the dressing in a large bowl.

4.Cook lamb under hot grill, turning once, until cooked as desired. Remove from heat and drizzle with 1 tbsp of the dressing. Cover to keep warm.

5.Place lettuce, beans and tomato in a large bowl with remaining dressing. Toss gently to combine. Serve lamb with salad.

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