- Preheat the BBQ or grill plate to a medium/ high heat.
- Pop the cutlets and the rosemary into a mixing bowl with a pinch of salt, pepper, a splash of extra virgin olive oil and a squeeze of lemon juice and toss to combine. Allow the cutlets to marinate for around 20 minutes. Place onto the grill or BBQ for 3 minutes each side, remove to a plate and allow to rest.
- While the lamb is resting bring together the drained cannellini beans, tarragon, sliced Spanish onion, peas, lemon juice, a good splash of extra virgin olive oil along with a pinch of sea salt and cracked pepper. Gently toss to combine.
- Arrange the rested lamb on a plate with the dressed bean salad and some pea cress scattered around the plate, a cheek of lemon on the side.
Serves 4
Watch Tobie’s video over here.
