Oriental Soy Ginger and Lime Lamb Cutlets on a Warm Bean Salad

posted on 16th May 2010.

Serves

Ingredients

2 x Lamb Cutlets
1 x Pureety Soy Ginger and Garlic Sachet
1 x Fresh Chilli (Finely Chopped)
1/2 x Lime (Juiced)
125gm x Green Beans
50gm x Red Kidney Beans
1tbsp x Oilve Oil
1 x Garlic Clove (Peeled and Chopped)
1/2 x Shallot (Finely Sliced)

Preparation

Cover each the lamb cutlets with the Pureety Soy Ginger and Garlic sachet, 1/2 of the chopped chilli and the lime juice.
Ensure all parts of the cutlet are covered by the marinade, cover and place in the fridge for 30 minutes.
Meanwhile, in bring a pan of salted water to the boil, and once boiling, add the green beans for 2 minutes and remove, and drain.

Cooking Method

Once the lamb has sufficiently marinaded for 30 minutes, heat a thick bottomed frying pan on a medium heat.
Once hot, add the olive oil to the pan and proceed to add the green beans, the rest of the chopped chilli from earlier, the chopped garlic clove and the chopped shallot.
Fry for 2-3 minutes, and remove the green beans and set aside to keep warm.
Then increase the heat of the pan to a high heat, and add both of the lamb cutlets, and when browned on one side, turn over and cook on the other side.
Then add the kidney beans to the pan for the remaining 2-3 minutes of cooking time, adding a little water to the pan if needed to retain the sauce.
To serve, place the green beans on a suitable plate, and place the lamb cutlets and kidney beans on, spooning the sauce over the top.

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