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Charcoal-grilled lamb cutlets, broad bean and chilli mash and warm garlic and mint dressing
- unsalted butter
- extra-virgin olive oil
- 175g broad beans , double podded
- red chilli , seeded and finely chopped
- 1 shallot , finely chopped
- 1 garlic clove , finely sliced
- 1 tbsp red wine vinegar
- mint leaves from 1 sprig, chopped
- 12 lamb cutlets
Directions:View on BBC Good Food
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