ingredients
serves: 4
5/8 cup lamb or chicken stock
1 cup fine green beans
Salt and black pepper
1 tablespoon olive oil
1/3 cup butter
1 lemon
2 sprigs of fresh rosemary
8 lamb cutlets or lean loin chops, about 3 1/2 ounce each
1 medium onion
1 3/4 pounds canned flageolet beans
2 cloves garlic
1 1/4 cups dry white wine
2 teaspoons cornstarch
4 tablespoons heavy cream
2 tablespoons capers, or 2 tablespoons caperberries
method
1. Put a kettle of water on to boil. Preheat the oven to a low setting, then heat the stock.
2. Top and tail the green beans, rinse and cut them into 1 inch pieces. Put them into a saucepan with a little salt, cover with boiling water and cook them for 5 - 6 minutes, until tender.
3. Meanwhile, put the oil and 2 tablespoons of the butter into a skillet and place it over a moderate heat. Wash any wax from the lemon, then grate the rind into the skillet. Rinse and add the rosemary sprigs and increase the heat.
4. Season the lamb cutlets with pepper. When the butter starts to sizzle, put them into the pan, lower the heat to moderate and fry them for 4 - 5 minutes on each side, until golden brown and cooked but still slightly pink in the centre.
5. Melt the remaining butter in a second skillet. Peel and chop the onion, add it to the pan and fry over a moderate heat for 5 minutes.
6. Rinse the canned beans in a colander, then drain the cooked green beans into the same colander.
7. Peel the garlic, crush it into the onion and cook for 30 seconds. Add all the beans, season to taste, and stir. Lower the heat and leave to heat through, stirring occasionally
8. Remove the lamb cutlets and rosemary from the first skillet. Keep them warm in the oven.
9. Pour off the fat from the pan, leaving the residue from the lamb behind. Add the wine and the juice from half the lemon and boil rapidly until reduced by half.
10. Meanwhile, blend the cornstarch with 1 tablespoon of water and stir it into the hot stock. Stir the stock into the wine, bring to the boil, reduce to a simmer and stir in the cream.
11. Add seasoning and the capers or caperberries and heat through. Do not allow the sauce to boil, as it will curdle. 11. Return the lamb cutlets and rosemary to the pan, stirring in any juices, and heat through. Serve with the mixed beans.
