Bacon-wrapped lamb cutlets with beans & fennel (gluten-free)

Recipe: Bacon-wrapped lamb cutlets with beans & fennel (gluten-free)


  • 8 frenched lamb cutlets
  • 2 tsp English mustard
  • 4 rashers of streaky bacon, halved widthways
  • 1/4 cup (60ml) olive oil
  • 800g canned cannellini beans, rinsed, drained
  • 2 small fennel bulbs, thinly sliced
  • 2 tbs white wine vinegar
  • 1/4 cup fresh parsley leaves


  1. Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick. Heat 1 tablespoon oil in a large frypan over high heat. Cook cutlets (in batches) for about 3 minutes each side until bacon is crisp and lamb is medium rare. Meanwhile, place beans and fennel in a pan with 2 tablespoons of water.
  2. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil. Season and serve with lamb cutlets.

Number of servings (yield): 3

Meal type: supper

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)