Lamb cutlets and black-eyed bean salad | Women's Weekly Food

Ingredients

• 12 french-trimmed lamb cutlets (900g)
• 2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 2 teaspoon smoked paprika
• 1 tablespoon vegetable oil
• 1 1/2 cup (300g) dried black-eyed beans
• 10 baby vine-ripened truss tomatoes (200g), quartered
• 2 trimmed celery stalks (200g), sliced thinly
• 1 small_piece red mignonette lettuce, trimmed
• 2 tablespoon lemon juice
• Parsley dressing
• 2 tablespoon coarsely chopped fresh flat-leaf parsley
• 1 tablespoon wholegrain mustard
• 1 clove garlic, crushed
• 1/4 cup (60ml) extra virgin olive oil
• 1/4 cup (60ml) white wine vinegar