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Lamb Cutlets With Sugar Snaps, Green Beans And Parsley Butter


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8 lamb cutlets

olive oil, for brushing

100 g sugar snap peas, trimmed

100 g green beans, trimmed

150 g baby spinach leaves

60 g unsalted butter, softened

½ cup chopped flat-leaf parsley leaves

1 clove garlic, crushed

sea salt and cracked black pepeper

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