Golden lamb cutlets served over a silky white bean mash make an elegant meal that feels special without being complicated. The mash is enriched with Lard Ass Roasted Garlic Cultured Butter, creating a velvety texture and deep savoury flavour that pairs beautifully with tender lamb.
WHITE BEAN MASH
2 x 400g cans cannellini beans, drained and rinsed
250ml chicken stock
100g Lard Ass Roasted Garlic Cultured Butter
2 tbsp crème fraîche
2 tsp lemon juice
Salt and freshly cracked black pepper
LAMB
8 lamb loin cutlets
1 tbsp olive oil
30g Lard Ass Roasted Garlic Cultured Butter
2 tsp fresh thyme leaves
Salt and freshly cracked black pepper
To serve: extra thyme leaves, lemon wedges
METHOD
Place the cannellini beans and chicken stock in a saucepan over medium heat. Simmer gently for 8–10 minutes until heated through.
Transfer the beans and most of the stock to a food processor or blender. Add the Lard Ass Roasted Garlic Cultured Butter, crème fraîche and lemon juice, then blend until smooth and creamy. Add a little of the reserved stock if needed to achieve a silky consistency. Season to taste and keep warm.
Pat the lamb cutlets dry and season generously with salt and pepper.
Heat the olive oil in a large frying pan over medium-high heat. Cook the lamb for 3–4 minutes per side for medium, depending on thickness.
Reduce the heat to low. Add the Lard Ass Roasted Garlic Cultured Butter and thyme to the pan. As the butter melts, spoon it repeatedly over the lamb for 1 minute until glossy and fragrant.
Rest the lamb for 5 minutes.
Spoon the warm white bean mash onto serving plates. Arrange two lamb cutlets on each plate and drizzle over the thyme butter from the pan. Finish with extra thyme leaves and serve with lemon wedges.
TIPS
Warming the beans before blending creates a beautifully smooth, velvety mash.
Resting the lamb before serving keeps it tender and allows the juices to redistribute.
If you have any Lard Ass Roasted Garlic Cultured Butter left, roast some broccolini until just tender, then toss with the butter, toasted almonds and a squeeze of lemon for a quick, flavour-packed side.
