Lamb Cutlets with Bean and Spinach Salad

Ingredients

8 Heart Smart Lamb Cutlets
Balsamic vinegar
1 tablespoon olive oil
1 Spanish onion, sliced
Large can cannelloni beans (the white ones)
Baby Spinach leaves
2 Roma Tomatoes, sliced

Method

1. Heat oven to 200°C and place lamb chopped on oven dish. Drizzle with balsamic vinegar and bake for 15-20 mins.
2. While lamb is heating, fry onion until soft. The add beans and cook until soft. Transfer mix to bowl and add mix with Spinach leaves and tomato.
3. Serve lamb on salad bed of beans and spinach.