It may sound fancy, but these bacon-wrapped lamb cutlets will be on the dinner table in under half an hour.


  • 8 frenched lamb cutlets
  • 2 teaspoons 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 tablespoons white wine vinegar
  • 1/4 cup fresh parsley leaves


  1. Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
  2. 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.
  3. Meanwhile, place beans and fennel in a pan with 2 tablespoons of water. Warm for 5 minutes over medium heat, then stir in vinegar, parsley and remaining oil.
  4. Season and serve with lamb cutlets.