Lamb Cassoulet

Serves 4

250g green beans, halved
100g finely chopped chorizo
1 onion, peeled and finely chopped
1 jar slow roasted garlic and chilli sauce
150ml dry white wine
420g can butter beans, drained and rinsed
8 lamb cutlets, trimmed
1tbsp olive oil
15g slighlty salted butter
8tbsp fresh white breadcrumbs
1tsp smoked paprika
salt and pepper
fresh parsley, chopped

Cook the green beans for 5-6 mins until just tender.  Drain and set aside.  Gently heat the chorizo, stirring for 2-3 mins until the juices begin to run.  Add the onion and cook, stirring for 5 mins until just soft.
Add the sauce, wine and butter beans.  Bring to the boil and simmer for 15 mins, stirring, until tender.  Add the green beans and heat through.  Cover and keep warm.
Meanwhile, fry the lamb in a little oil for 4-5 mins on each side until slightly pink in the centre.  Drain, reserving the juices and keep warm.  Add the butter and remaining oil to the juices and heat until bubbling.  Stir fry the breadcrumbs with the paprika for 1-2 mins until crisp.
Drain onto kitchen paper, then return to the pan, season and add the parsley.
Divide the bean mixture between 4 plates.  Top each with 2 cutlets, sprinkle with breadcrumbs and serve.