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Ingredients
Method
- 2 leeks, chopped
- 4 red capsicums, chopped
- 4 garlic cloves, bashed
- Drizzle of olive oil
- 400g tin of borlotti beans, drained
- 250g lamb or chicken stock
- 400g cherry tomatoes
- 8 small lamb cutlets
- 3 tbsp wholegrain mustard
- Preheat the oven to 200C. Pop the leeks, capsicums and garlic in a roasting tin, drizzle with oil and season well. Roast in the oven for 10 mins, then add the beans, stock and tomatoes, stir well and roast for 6 mins more.
- Coat the lamb cutlets with the mustard, then add to the tray to roast for 15 mins. Serve the lamb with the roast veggies and the pan juices drizzled over, alongside a good hunk of crusty bread.
40 mins
4 serving
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