Griddled lamb cutlets with cannellini beans and baby leeks

It seems like a perpetual sneer of drizzle has trained itself against the kitchen window this morning. It paused briefly at about eleven, but resumed its sulk hastily when I dared step into the garden. The parsley is nonplussed; in fact it seems to be flourishing in this mild, wet weather. I use this yoghurty marinade for Lamb all year round - on the barbeque is best, but until that time arrives the griddle pan is a sturdy and reliable friend.

12 Lamb cutlets, French trimmed
8 Baby leeks
400g Tinned cannellini beans, drained
A few sprigs of fresh thyme
1 Red onion, finely chopped
1 Red chilli, finely chopped
1 Garlic clove, finely sliced
Butter
Fresh parsley, to serve

FOR THE MARINADE
A small 170g tub of natural yoghurt
A small handful of chopped fresh mint
4 Large garlic cloves, finely grated
2Tbsp Olive oil
Salt and pepper

1 The night before, mix the marinade ingredients together in a shallow dish, then coat the cutlets in the mixture. Cover with clingfilm and pop in the fridge.
2 Melt a knob of butter in a saute pan on a low heat, then soften the onion, chilli, thyme and garlic for about 20 minutes. Add the leeks and keep everything on low for a further 15 minutes, stirring regularly.
3 Heat a griddle pan until scorching hot (brush with oil). Remove the cutlets from the marinade (spoon off any large blobs of yoghurty mixture), then sear for 5 minutes on each side. Remove from the heat and leave to rest.
4 Stir the cannellini beans into the softening vegetables, season well and leave on the heat for a final 5 minutes. Add an extra knob of butter just before serving, for a bit of gloss and extra butteryness. Serve the cutlets and veg with a scattering of fresh parsley.