date:Apr 04, 2014
Ingredients
275g baby green beans, topped not tailed
12 French-trimmed lamb cutlets
1 garlic clove, finely chopped
2 tablespoons lemon juice
1 tablespoon olive oil
400g can cannellini beans, rinsed, drained
2 roasted red capsicums (see Note), drained on paper towel, finely chopped
1/2 small red onion, very finely chopped
Method
1. Blanch green beans in boiling salted water for 3 minutes. Rinse in cold water. Drain.
2. Heat a large, lightly greased frypan or barbecue on medium-high heat.