rosemary lamb with roasted potato and white beans
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rosemary lamb with roasted potato and white beans
  • ¼ cup (60ml) olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, crushed
  • 2 teaspoons chopped rosemary leaves
  • sea salt and cracked black pepper
  • 4 lamb cutlets
  • 400g baby (chat) potatoes, halved
  • 1 x 400g can white (cannellini) beans, rinsed and drained
  • 60g baby spinach leaves