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Oriental lamb cutlets with soy, honey and chilli on hot bean salad

A home-style Oriental lamb cutlets with soy, honey and chilli on hot bean salad made with Olive Oil, Caster Sugar, Soy Sauce, and Clear Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the salad, bring a pan of salted water to the boil and blanch the green beans for two minutes. Drain.

2. 2

   Heat the olive oil in a non-stick frying pan and add the garlic, onion, sugar and chilli flakes and sauté until the onion is soft but not coloured.

3. 3

   Add the drained green beans to the pan and fry for a further one minute. Set aside to keep warm.

4. 4

   For the oriental lamb cutlets, heat a small non-stick frying pan and place the lamb cutlets, fat-side down, into the pan until the fat has melted and is crisp and golden-brown.

5. 5

   Add the remaining ingredients to the pan, stir well, and fry the lamb for a further two minutes on each side until the juices have reduced to half the volume.

6. 6

   To serve, place the lamb cutlets on a bed of the warm beans and garnish with chervil.