Lamb Cutlets with Cannellini Bean Puree

Directions

1. Trim the cutlets of excess fat from gthe outside edge and scrape the fat away from the bones. Put in a single layer in a shallow dish. Thinly slice 2 garlic cloves and mix with the rosemary, oil an some freshly ground black pepper. Pour over the meat, cove and refrigerate for 1 hour.
2. Rise the beans and puree with the remaining garlic, the cumin and half the lemon juice in a food processor or blender. Transfer to a pan, then set aside.
3. Lightly spray a non-stick frying pan with oil an cook the cutlets over medium heat for 1-2 minutes on each side. Add teh vinegar and cook for 1 minute, turning to coat. Remove the cuttlets and cover to keep warm. Add the the remaining lemon juice to the pan and simmer for 2 - 3 minutes, or until the sauce thickens slightly. Warm the puree over medium heat and serve with the cutlets.

Nutrition per serving: Energy 312 cal; Fat 11.6 g; Saturated fat 4.3 g; Protein 29.2 g; Carbohydrate 18.4 g; Fiber 9.3 g; Cholesterol 60 mg; Sodium 71 mg.