• 2 tablespoons finely chopped mint
  • 1 tablespoon finely chopped thyme
  • 1 tablespoon finely chopped oregano
  • ½ tablespoon finely chopped rosemary
  • 4 teaspoons wholegrain mustard
  • 4 lamb cutlets, about 125 g (4 oz) each
  • 2 teaspoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon tomato purée
  • 50 ml (2 fl oz) pineapple juice
  • 2 tablespoons lemon juice
  • a few drops of Tabasco sauce
  • 250 g (8 oz) canned butter beans, drained
  • pepper

Mix together all the chopped herbs on a plate. Spread mustard on both sides of each noisette, then press into the herb mixture to coat evenly.

Make the tangy butter beans. Heat the oil in a frying pan, add the onion and fry gently for 5 minutes. Add the remaining ingredients to the pan and cook gently for 5 minutes.

Meanwhile, secure the thin end of the lamb around the base with a cocktail stick. Place on a foil-lined grill pan and cook under a preheated hot grill for 4 minutes on each side or until cooked but still slightly pink in the centre. Serve immediately, surrounded by the tangy butter beans and accompanied by mixed salad leaves, if liked.

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