Lamb Cutlets with Flageolet Beans
A rustic dish of lamb cutlets fried with rosemary and accompanied by mixed beans gets a great boost of flavor from the sharp saltiness of capers simmered in a wine and cream sauce.
Keywords
- Not Set
Ingredients
- ⅔ cup (150ml) lamb or chicken stock
- 1⁄4 lb (110g) fine green beans
- Salt and black pepper
- 1 tablespoon olive oil
- 5 tablespoons (70g) butter
- 1 lemon
- 2 sprigs of fresh rosemary
- 8 lamb cutlets or lean loin chops, about 31⁄2 oz (100g) each
- 1 medium onion
- 2 cans (15oz/425g) flageolet beans
- 2 cloves garlic
- 11⁄4 cup (300ml) dry white wine
- 2 teaspoons cornstarch
- 4 tablespoons heavy cream
- 2 tablespoons capers, or 1oz (30g) caper berries
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