Lamb Cutlets with Greens

Name: Lamb Cutlets with Greens
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 4 cutlets (300g) Lamb; 2 handfuls (200g) Green Beans; 1 large, roasted in wedges (300g) Sweet Potato; 2 sprigs (3g) Rosemary; 1 tbsp (15g) Olive Oil

Recipes · Dinner · Recipe, Typed Supps

Cutlets take four minutes a side, so everything else has to be ready before they hit the pan.

Allergens and patterns

None of the fourteen major allergens. Fits: Gluten-free.

Ingredients

4 cutlets (300g) Lamb — Heme iron, zinc and B12 in the most absorbable forms there are. Cook to pink and rest it.
2 handfuls (200g) Green Beans — Blanched three minutes and no more, so they stay bright and keep their bite.
1 large, roasted in wedges (300g) Sweet Potato — Beta-carotene, and the sweetness lamb likes beside it.
2 sprigs (3g) Rosemary — Thrown into the pan for the last minute so it perfumes the fat rather than burning in it.
1 tbsp (15g) Olive Oil — For the sweet potato. The lamb brings enough of its own.

Nutrition per serving

Calories: 517.5 kcal
Protein: 50.6g
Carbohydrate: 28.4g
of which sugars: 13.7g
Fat: 20.8g
of which saturated: 6g
Fibre: 8.2g
Sodium: 109.9mg

Method

Roast the sweet potato wedges at 200C for 30 minutes.
Blanch the beans for three minutes and drain.
Sear the cutlets 3-4 minutes a side, adding the rosemary at the end.
Rest the meat five minutes before serving.