Lamb Cutlets with Flageolet Beans

Name: Lamb Cutlets with Flageolet Beans
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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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.

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