Marinated Lamb Cutlet Salad

Serves 6

Ingredients:

12-18 lamb cutlets (2-3 per person)
Olive oil
6 sprigs of rosemary
2 courgettes
200g fine beans
3 ripe tomatoes
Fresh baby leaf salad, to serve
1 tablespoon white wine vinegar

Method:

Lay the cutlets in a dish on half the rosemary sprigs, sprinkle with 3 tablespoons of the olive oil and cover with the rest of the rosemary. Marinate overnight in the fridge.

Dice the courgette finely and fry in a little olive oil until just coloured. Slit the tomato skins and plunge in boiling water for a few seconds to loosen the skins. Peel and de-seed, then dice finely. Cook the beans until just softened. Mix the vegetables together with two tablespoons of olive oil and the vinegar, and reserve.

Preheat the oven to 230C/450F/ Gas Mk 8. Remove the rosemary from the lamb and season with salt and pepper. Brown the lamb all over in a frying pan with a tablespoon of olive oil, then roast for 8-10 minutes, or until cooked to your taste. Remove the lamb, cover it with foil and leave in a warm place to rest for 10 minutes.

Serve still warm, on a bed of salad with the vegetables scattered around.