Warm Spring Lamb and Green Bean Salad

NZ Woman's Weekly 1/10/2006

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Serves 6

Ingredients

24	Lamb cutlets
2	Lemons
2 tbsp	Olive oil
500 g	Green beans
1 bunch	Radish
1 to taste	Salt
1 to taste	Black pepper - ground
150 g	Feta cheese
¼ cup	Fresh mint

Dressing

1 tsp	Dijon mustard
2 tbsp	Red wine vinegar
3 tbsp	Extra virgin olive oil

Directions

Place lamb in a shallow ceramic or glass dish. Sprinkle with juicel of two emon and olive oil. Cover and leave to marinate for 1 hour.
Make dressing by blending all ingredients together. Cook beans in boiling salted water for 2 to 3 minutes or until just tender. Drain and plunge into ice-cold water to cool. Drain and arrange on a serving platter. Scatter with radish halves, drizzle with dressing and toss well.
Heat a nonstick frying pan. Season lamb with salt and pepper and brown for 2 to 3 minutes on each side, depending on your preference for pink meat. Arrange warm lamb cutlets over salad. Scatter with feta, zest of two lemons and mint to serve.

Tip: "French trimmed" means the meat has been removed from the ribs, leaving the bones exposed. The bones can be further scraped of meat so they are clean. This looks more attractive, especially for dinner party fare, and makes the cutlets tidier for guests to eat.