Bacon-wrapped lamb cutlets with beans and fennel (gluten-free)

Method

• Step 1
  Spread cutlets with mustard and wrap meat in bacon. Secure with a toothpick.
• Step 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.
• Step 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.
• Step 4
  Season and serve with lamb cutlets.