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Ingredients
Method
- 2 leeks, sliced
- 2 red capsicums, cut into chunks
- 4 bashed garlic cloves
- Drizzle of olive oil
- 400g tin of borlotti beans, drained
- 250ml lamb or chicken stock
- 400g cherry tomatoes
- 8 lamb cutlets
- 4 tbsp wholegrain mustard
- Preheat the oven to 200C. Pop the leeks, capsicums and garlic on a baking tray, drizzle with oil and season well. Toss well and roast for 10 mins, then add the beans, stock and tomatoes, stir to combine and roast for 6 mins more.
- Coat the lamb cutlets on both sides with mustard, and add to the tray. Roast for 15 mins, or until cooked to your liking. Serve the lamb with the roast veggies and pan juices, and with a hunk of crusty bread for dipping.
30 mins
4 serving
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