Photograph: Martin Poole
For the dressing, whiz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated parmesan and half of the rocket, chopped.
Preheat a griddle pan or barbecue. Brush the lamb cutlets with oil and season. Griddle or barbecue the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.