Lamb cutlets with goat’s cheese and white beans

2 lamb cutlets
1 tsp EVOO
Good squeeze of lemon juice
Fresh rosemary leaves
Salt and pepper
30 g goat’s cheese or goat’s fetta
2 heaped tbsp white beans
Salad leaves or rocket

Marinate the lamb cutlets in the EVOO, some of the lemon juice and rosemary. Cook in a griddle pan while assembling the salad. Top with the cutlets and squeeze over the rest of the lemon juice.

Serve with a sourdough roll. Serves 1 for lunch.