Tender lamb cutlets with a honey, mustard and garlic sauce served with green beans
Wash the green beans and then remove both ends. Peel and dice the onion. Peel and finely chop the garlic. Place the mustard seeds in a pestle and mortar and lightly crush so that you end up with a mixture of textures. Mix the mustard with the honey and the chopped garlic. Season the lamb cutlets with salt.
Heat a frying pan, add olive oil and sweat the onion with a pinch of salt. Once transparent, add the green beans, the thyme and a little water. Once this water has been absorbed, add a touch more and repeat this process until the beans are tender. Remove the thyme.
Heat a non-stick pan, add olive oil and pan-fry the lamb cutlets. Once golden brown, turn the lamb over and sear the other side. After turning, spread the honey, garlic and mustard sauce over the cutlet. Turn again and repeat.
Once cooked, serve the lamb alongside the green beans and drizzle over a touch more of the sauce if desired.
«Gradually adding water to the green beans should prevent them from being overcooked. For really hearty appetites, cook an extra couple of cutlets or serve with mashed potatoes.»