Lamb cutlets with chargrilled beans, onions, capers and hazelnuts

Lamb cutlets with chargrilled beans, onions, capers and hazelnuts

This simple, easy and delicious lamb recipe from George Calombaris is perfect for sharing with family and friends.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 lamb cutlets, trimmed
  • 80 green beans
  • 2 red onions
  • 4 tsp baby capers
  • ¼ bunch of chives
  • ¼ bunch of flat leaf parsley
  • ⅓ cup olive oil
  • 2 tbsp toasted hazelnuts, crushed or chopped
  • 2 tbsp lemon juice
  • zest of 1 lemon

Method

1.
Begin by soaking the beans in boiling salted water for 2 minutes. After 2 minutes, place the beans in a bowl of iced water for 1 minute. Remove the beans and place them on paper towel to dry.
2.
Pour the olive oil into a saucepan on a medium heat and warm. Turn the heat off and let the oil cool slightly. Add capers, toasted hazelnuts and lemon juice to the oil and set aside.
3.
Heat a char grill to high. Season the lamb cutlets and cook for 3 minutes each side. Cover loosely with foil and rest for 5 minutes.
4.
Cut the onion in 8 pieces leaving the core attached and char grill on a high heat until it is well charred and cooked through.
5.
Char grill the beans 1 minute each side until nicely coloured.
6.
To finish, finely chop the herbs and add them to the oil, capers, hazelnut dressing. Place the beans on the plate, then the burnt onion and the cutlets on top and dress with olive oil dressing.

Lamb cutlets with chargrilled beans, onions, capers and hazelnuts

Lamb cutlets with chargrilled beans, onions, capers and hazelnuts
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