large courgette, trimmed and cut into rough 1.5cm pieces
2Tbsp.
wholegrain mustard
12
lamb cutlets
2
x 400g tins haricot beans, drained and rinsed
150ml
chicken stock
25g
Parmesan, finely grated
1tsp.
dried mint, see intro
250g
cherry tomatoes on the vine, snipped into smaller portions
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a large ovenproof serving dish or roasting tin, mix the oil, courgette and plenty of seasoning. Roast for 10min.
Step 2Meanwhile, brush the mustard all over the lamb cutlets.
Step 3Carefully remove the dish/tin from the oven and mix in the beans, stock, Parmesan and mint. Top with the lamb cutlets and return to the oven for 10min.
Step 4Add the cherry tomatoes (on the vine) to the tin and return to the oven for 3-5min, until just bursting. Serve with some crusty bread, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
