A vinaigrette is a marinade that has been told it is a dressing. Acid, oil, mustard, shallot: everything lamb wants. Cutlets sit in it for a couple of hours, hit a screaming grill, then get more of the same spooned over off the heat. The green beans go in the same bowl while hot.
20 mins plus marinating. Serves 4.
Ingredients
- 12 Lamb cutlets
- 120ml Plateit French Vinaigrette
- 400g Green beans, topped
- 2 cloves Garlic, crushed
- 1 tbsp Rosemary, chopped
- Lemon, half
- Salt and pepper, to taste
Method
- Cutlets into a dish with 70ml of Plateit French Vinaigrette, the garlic and the rosemary. Turn to coat. Fridge 2 hours, or overnight if you are organised.
- Out of the fridge 30 mins before cooking. Scrape off the excess marinade or it will flare.
- Grill or barbecue plate on high. Two to three minutes a side, salt as they come off. Rest 5 mins.
- Boil the beans 4 mins in salted water. Drain and tip straight into a bowl with the remaining 50ml of vinaigrette. Toss while steaming.
- Cutlets on top of the beans, resting juices poured over, a squeeze of lemon. Eat with your hands.
Do this: Never reuse the marinade the raw lamb sat in. Dress with fresh vinaigrette from the bottle.