STREETLY RECIPE

Pan-Seared Lamb Cutlets with Braised Butter Beans and Tomato

Tender organic lamb cutlets seared until golden, served atop hearty autumn butter beans gently simmered in tomato and finished with fresh parsley.

By Streetly · 10 November 2026

Prep: 10 min
Cook: 20 min
Serves: 2

Shop the ingredients Jump to recipe

Serving suggestion

Autumn Comfort with Quality British Lamb

As the evenings cool down in autumn, quick yet comforting stovetop suppers come into their own. Tender organic lamb cutlets pair naturally with creamy butter beans braised gently in rich tomato puree and chopped Italian tomatoes. This dish offers all the warmth of a long simmered stew in a fraction of the time, perfect for a hearty midweek dinner.

Culinary Technique and Food Safety

Searing lamb cutlets in hot olive oil renders the fat and creates a rich caramelised crust while keeping the interior succulent. Always ensure the thickest portion reaches safe internal temperatures using a food thermometer. Balancing the beans with a splash of pure lemon juice cuts through the lamb richness and brightens the whole plate.

YOUR LOCAL SHOPPING LIST

Ingredients

For 2 people. Recipe quantities are separate from the pack sizes sold by each shop.

Adds 7 whole shop packs or units, including pantry staples. Sign in if needed, then edit your basket in Streetly. Drinks are separate.

300g organic lamb cutletsOrganic Lamb Cutlets - 300g Farmers Market
From £8.58
30ml extra virgin olive oilExtra Virgin Olive Oil - 250ml Nisha Local
From £4.99
30g tomato pureeTomato Puree - 350g Nisha Local
From £1.79
200g canned chopped tomatoesItalian Organic Chopped Tomatoes 400g Nisha Local
From £1.50
1 x 400g pack tinned butter beansButter Beans 400g The Kensal Store
From £1.69
10ml lemon pressed juiceOrganic Lemon Pressed Juice 200ml Farmers Market
From £2.68
15g fresh flat-leaf parsley, finely choppedFresh Organic Parsley Farmers Market
From £2.75

Prices are for whole packs or individual items, not the amount used in the recipe. Stock follows the website catalogue refresh; Streetly confirms current availability and delivery at checkout.

Continue in Streetly

LET US MAKE SOMETHING GOOD

Method

01
Prepare Kitchen and Ingredients
Observe strict kitchen hygiene: keep raw meat separate from ready-to-eat produce, wash hands, chopping boards and utensils thoroughly after handling, and never wash raw meat. Drain and rinse the 1 x 400g pack tinned butter beans in a colander under cold running water.
Done
02
Sear the Lamb Cutlets
Heat half of the 30ml extra virgin olive oil in a heavy frying pan over medium-high heat. Place the 300g organic lamb cutlets into the hot pan and sear for 3 to 4 minutes per side until deeply browned. Test with a clean food thermometer inserted into the thickest part of the meat to verify a core temperature of 75°C held for 30 seconds before removing from the pan to rest on a clean, warm plate.
Done
03
Cook the Savoury Base
Lower the pan heat to medium and add the remaining extra virgin olive oil. Stir in the 30g tomato puree and cook for 1 minute until fragrant and glossy, scraping up any savoury browned bits from the pan bottom.
Done
04
Simmer the Beans
Pour in the 200g canned chopped tomatoes, drained butter beans and 150ml water. Bring the mixture to a gentle boil, then simmer over medium-low heat for 8 to 10 minutes until the sauce reduces and coats the beans softly.
Done
05
Finish and Plate
Remove the bean pan from heat, stirring in the 10ml lemon pressed juice and half of the 15g fresh flat-leaf parsley, finely chopped. Spoon the warm braised beans onto shallow serving bowls, lay the rested lamb cutlets on top, and scatter over the remaining chopped parsley to serve immediately.
Done

Read the ingredient labels for allergens and dietary suitability, and follow any pack-specific cooking instructions. Water used for cooking is a pantry essential.

A GOOD MATCH FOR YOUR MEAL