Serves 4
Difficulty: Easy
Dietary Considerations: Low carb
Prep Time: 15 minutes
Cooking Time: 10 minutes

8 lamb cutlets
30 g butter
2 garlic cloves, diced
Zest and juice of 1 lemon
2 x 400 g butter beans
Fresh rosemary sprigs, finely chopped
Vine tomatoes, for serving
Salt and pepper to taste


Season lamb cutlet with salt and cracked black pepper, and sear the cutlets in butter for 2 – 3 minutes on each side over a high heat.
Reduce the heat to medium, add drained butter beans, garlic, lemon zest, lemon juice and rosemary and allow to cook for about 2 minutes, and season with salt and cracked black pepper before serving.

Roasted vine tomatoes

Preheat oven to 200 ◦C
10 vine tomatoes
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
2 tablespoons soft brown sugar

Place all of the ingredients into a small roasting dish, transfer to the oven and roast for 10-12 minutes.

To serve, place onto serving plates.