Thomas Dux Tender Lamb Cutlets with bean salad

Preparation 15 min; Cooking 15 min; Serves 4

Lamb cutlets

  • 12 frenched Thomas Dux Tender Lamb cutlets
  • A little olive oil
  • Sea salt and freshly ground pepper
  • Roasted tomatoes to serve (optional)

Bean salad

  • 1 red onion, finely shredded
  • 400g can of cannellini beans, drained
  • Grated rind of one lemon
  • 1/4 cup fresh parsley leaves
  • 2 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  1. Brush each cutlet lightly with oil. Season each. Preheat the char-grill pan to hot before adding cutlets.
  2. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
  3. Remove cutlets from heat, loosely cover with foil and rest for two minutes before serving.
  4. Serve cutlets with the bean salad and roasted tomatoes.
  5. To make bean salad: combin all ingredients and mix well.