LAMB CUTLETS WITH FLAGEOLETS

Assemble these supplies:

• 2x 75 g ( 3 oz) lamb cutlets
• 1 teaspoon oil
• 1/2 teaspoon herbes de Provence
• 2 shallots, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 tomato, peeled, seeded and chopped
• 1 x 120 g (4'/2 oz) can flageolets, drained
• salt
• freshly ground black pepper

To garnish:

• fresh herbs

Preparation time: 5 minutes
Cooking time: 15 minutes

This dish is best cooked in a frying pan which will fit under the grill.

Steps in preparation:

1. Brush the lamb cutlets with oil and sprinkle with a little herbes de Provence on each side.
2. Place in a pan and grill for about 5 minutes each side.
3. Remove the cutlets from the pan and keep warm. Place the pan on the hob and add the shallots and garlic to the juices remaining in the pan. Cook until softened.
4. Add the tomato, flageolets, salt and pepper to the pan. Mix well and heat through.
5. Transfer the mixture to a warmed plate and top with the lamb cutlets. Garnis,h and serve.