Lamb cutlets with flageolet bean, herb and lemon dip Recipe

Toast 1/2 tsp  fennel seeds in a hot, dry pan until fragrant then place in a pestle and mortar with 1/2 tsp sea salt. Crush to create a coarse rub then massage into both sides of the lamb cutlets. You can do this in advance and leave overnight if you have the time, but ensure the lamb is at room temperature before cooking 

To make the bean puree, drain 200g flageolets from a tin (or other white beans) and rinse under cold water, then place in a blender or food processor

Add 10g mixed, roughly chopped herbs (parsley, tarragon, dill, basil and/or chives) to the blender with 10 ml lemon juice, 15 ml olive oil and salt. Blend to a smooth purée, adding a splash of water if you need to loosen the texture a little. Taste to check seasoning, then transfer to a serving bowl

Place a frying pan over a high heat and, once smoking hot, add a splash of oil. Place 6 lamb cutlets in the pan and cook for 2–3 minutes on each side

Leave the cutlets to rest for a few minutes before serving alongside the dip, a tomato salad and slices of grilled Turkish bread

( Here the original recipe on Great British Chefs)

from simple food, looking good
Lamb cutlets with flageolet bean, herb and lemon dip Recipe