Ingredients

• 150g/5½oz green beans
• trimmed
• 1 tbsp olive oil
• 1 garlic clove
• crushed
• ½ onion
• finely sliced
• ¼ tsp caster sugar
• ½ tsp chilli flakes
• 2 lamb cutlets
• ½ tsp chilli flakes
• 2 tbsp soy sauce
• 1 tbsp clear honey
• ½ lime
• juice only
• ½ orange
• juice only
• sprig fresh chervil
• to garnish

Directions

• For the salad
• bring a pan of salted water to the boil and blanch the green beans for two minutes. Drain.
• 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.
• Add the drained green beans to the pan and fry for a further one minute. Set aside to keep warm.
• 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. Turn the lamb cutlets over and brown on the other side
• until the lamb is almost cooked through.
• 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.
• To serve
• place the lamb cutlets on a bed of the warm beans and garnish with chervil.