Method:

1. Preheat the BBQ or grill plate to a medium/ high heat.
2. Pop the cutlets and the rosemary into a mixing bowl with a pinch of salt, pepper, a splash of extra virgin olive oil and a squeeze of lemon juice and toss to combine. Allow the cutlets to marinate for around 20 minutes. Place onto the grill or BBQ for 3 minutes each side, remove to a plate and allow to rest.
3. While the lamb is resting, bring together the drained cannellini beans, tarragon, sliced Spanish onion, peas, lemon juice, a good splash of extra virgin olive oil along with a pinch of sea salt and cracked pepper and gently toss to combine.
4. Arrange the rested lamb on a plate with the dressed bean salad and some pea cress scattered around the plate.

Our friends at Wine Selectors suggest pairing this dish with a Sauvignon Blanc.