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.

Number of servings : 4

Prep time: 10 minutes

Cooking time: 30 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


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  


  1. Put a kettle of water on to boil. Preheat the oven to a low setting, then heat the stock.
  2. Top and tail the green beans, rinse and cut them into 1 in. (2.5cm) pieces. Put them into a saucepan with a little salt, cover with boiling water, and cook them for 5–6 minutes, until tender.
  3. Meanwhile, put the oil and 11⁄2 tablespoons of the butter into a frying pan and place it over a moderate heat. Wash any wax from the lemon, then grate the rind into the frying pan. Rinse and add the rosemary sprigs and increase the heat.
  4. Season the lamb cutlets with pepper. When the butter starts to sizzle, put them into the pan, lower the heat to moderate and fry them for 4–5 minutes on each side, until golden brown and cooked but still slightly pink in the center.
  5. Melt the remaining butter in a second frying pan. Peel and chop the onion, add it to the pan and fry over a moderate heat for 5 minutes.
  6. Rinse the canned beans in a colander, then drain the cooked green beans into the same colander.
  7. Peel the garlic, crush it into the onion, and cook for 30 seconds. Add all the beans, season to taste, and stir. Lower the heat and leave to heat through, stirring occasionally.
  8. Remove the lamb cutlets and rosemary from the first frying pan. Keep them warm in the oven.
  9. Pour off the fat from the pan, leaving the residue from the lamb behind. Add the wine and the juice from half the lemon and boil rapidly until reduced by half.
  10. Meanwhile, blend the cornstarch with 1 tablespoon of water and stir it into the hot stock. Stir the stock into the wine, bring to the boil, reduce to a simmer and stir in the cream. Add seasoning and the capers or caper berries and heat through. Do not allow the sauce to boil, as it will curdle.
  11. Return the lamb cutlets and rosemary to the pan, stirring in any juices, and heat through. Serve with the mixed beans.

Nutritional information: