Nothing beats fresh lamb for its sweet flavour and tenderness. It makes a delicious contrast served with our smoky rich sauce and fresh green beans.
250g green beans, stalks removed and halved
100g piece chorizo, papery casing removed and finely chopped
1 small onion, peeled and finely chopped
1 jar Seeds of Change Signature Slow Roasted Garlic and Chilli sauce
150ml dry white wine
420g can butter beans drained and rinsed
8 spring lamb cutlets, trimmed
1 tbsp olive oil
15g slightly salted butter
8 tbsp fresh white breadcrumbs
1 tsp smoked paprika
Few sprigs fresh parsley, chopped
1) Bring a small saucepan of lightly salted water to the boil and cook the green beans for 5-6 minutes until just tender. Drain well and set aside.
2) Put the chorizo in a saucepan and heat gently, stirring, for 2-3 minutes until the juices begin to run. Add the onion and cook, stirring, for 5 minutes until just beginning to soften.
3) Stir in the sauce, wine and butter beans. Bring to the boil and simmer gently for 15 minutes, stirring occasionally, until tender. Stir in the green beans and heat through for a further 2 minutes. Cover and keep warm.
4) Meanwhile, brush a frying pan lightly with some of the oil and heat until hot. Add the lamb cutlets and cook for 4-5 minutes on each side until slightly pink in the centre. Drain, reserving the pan juices and keep warm.
5) Add the butter and remaining oil to the pan juices and heat until bubbling and hot. Stir fry the breadcrumbs with the paprika for 1-2 minutes until crisp and richly coloured. Drain the pan contents on kitchen paper, then return to the pan and stir in the parsley.
6) To serve, divide the bean mixture between 4 warm serving plates. Top each with 2 cutlets and sprinkle over the breadcrumb mixture. Serve immediately.