Serves 4
Preparation time: 20 minutes
Cooking time: 10-15 minutes


600g podded broad beans
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 small clove garlic, crushed
2 tablespoons olive oil, plus extra for cooking cutlets
30g sun-dried tomatoes in oil, drained and chopped
2 tablespoons shredded mint leaves
1 tablespoon chopped flat-leaf parsley
8-12 lamb cutlets
Salt and freshly ground black pepper


1. First cook the broad beans. Bring a pan of water to the boil, add the broad beans and simmer for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins.

2. In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes and herbs. Stir gently to combine, adding seasoning to taste.

3. When you are ready to serve, heat a griddle pan until hot. Brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking. Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving.

4. Serve 2-3 cutlets to each person, along with a generous helping of the broad bean salad.

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