Put a kettle of water on to boil and preheat the oven to low. Put the lamb or chicken stock on to heat in a small saucepan.
Top and tail the green beans, then cut into 2.5-cm pieces. Put into a saucepan with a little salt, cover with boiling water and cook for 5–6 minutes, until tender.
Meanwhile, put the oil and 1 tablespoon butter into a frying pan and place over moderate heat. Grate the rind from the lemon into the frying pan. Add the rosemary sprigs and increase the heat.
Season the lamb cutlets with pepper. When the butter starts to sizzle, put them into the pan, lower the heat to moderate and fry for 4–5 minutes on each side, until golden brown and cooked but still slightly pink in the centre.
Meanwhile, peel and chop the onion. Melt the remaining butter in a second frying pan, add the onion to the pan and fry over moderate heat for 5 minutes, until softened.
Rinse the canned beans in a colander, then drain the cooked green beans into the same colander.
Peel the garlic, crush it into the onion and cook for 30 seconds. Add all the beans, season to taste with salt and pepper, and stir. Lower the heat and leave to heat through, stirring occasionally.
Remove the lamb cutlets and rosemary from the first frying pan; keep warm in the oven.
Pour off the fat from the pan, leaving the residue from the lamb behind. Add the wine and the juice from half the lemon and boil rapidly until reduced by half.
Stir the heated stock into the wine, bring to the boil, reduce to a simmer and stir in the cream. Add salt and pepper and capers and heat through gently. Do not allow the sauce to boil, or else it will curdle.
Return the lamb cutlets and rosemary to the pan, stirring in any juices, and heat through.
To serve, spoon the beans onto heated serving plates and top with the lamb cutlets and rosemary.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E, and selenium and zinc.