Rosemary Lamb With Roasted Potato And White Beans

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donna hay


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¼ cup (60ml) olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

2 teaspoons chopped rosemary leaves

sea salt and cracked black pepper

4 lamb cutlets

400 g baby (chat) potatoes, halved

1 x 400g can white (cannellini) beans, rinsed and drained

60 g baby spinach leaves

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