Method

1 Place the lamb cutlets into a medium bowl. Drizzle over the oil and sprinkle with dried mixed herbs, paprika and a little salt and pepper. Marinate for at least 20 minutes.

2 Preheat your barbecue to very hot.

3 Blanch beans in a pot of boiling salted water. Remove from the heat and drain. Add the butter, salt and pepper and combine well. Now add the red capsicum and tomato. Allow to warm through, keep warm and place to one side.

4 Place the cutlets on the barbecue and cook for 2 to 3 each side, or until they have developed a good colour and are just pink in the centre.

5 Divide the beans over 4 plates and place 3 cutlets on top. Garnish with fresh herbs and serve immediately.