• 1 tsp Dijon mustard
  • 1 garlic clove, chopped
  • 2 anchovies, very finely chopped
  • 150 ml olive oil, plus extra for brushing
  • juice and zest of 1 lemon
  • 4 tbsp grated parmesan
  • 70 g wild rocket
  • 12 lamb cutlets (approx 550g)
  • 2 x 410g tins cannellini beans, drained and rinsed
  • 1 tbsp white or red wine vinegar


  1. 1

    For the dressing, whiz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated parmesan and half of the rocket, chopped.

  2. 2

    Preheat a griddle pan or barbecue. Brush the lamb cutlets with oil and season. Griddle or barbecue the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.

  3. 3

    Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.

Nutritional Details

Each serving provides
  • Energy 4254kj 1016kcal 51%
  • Fat 88.5g 126%
  • Saturates 31.9g 160%
  • Sugars 0.7g <1%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 1273kj/304kcal

Each serving provides

16.9g carbohydrate 8.7g fibre 33.8g protein

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