Oregano lamb cutlets with white bean mash
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Try this twist on the ol’ favourite potato mash. The beans add a deeper flavour which pairs so well with the oregano lamb.
Ingredients
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g can)
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Lamb Frenched cutlet or rack, raw
385 g, (Buy 12 x 40g cutlets) fat trimmed
Dried oregano
1 tbs
Cherry tomatoes
250 g, halved
Lebanese cucumber
1 medium, thinly sliced
Mixed salad leaves
80 g
Red wine vinegar
1 tsp
Olive oil
2 tsp
Instructions
1
Process beans, garlic and juice in a food processor until smooth. Transfer to a small saucepan. Heat bean mixture over medium-low heat, stirring for 3-4 minutes, or until heated through. Cover with foil and set aside.
2
Sprinkle lamb with oregano. Season with salt and pepper. Heat a grill or barbecue on high. Grill lamb for 1-2 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 2 minutes.
3
Meanwhile, combine tomatoes, cucumber, salad leaves, vinegar and oil in a large bowl. Season with salt and pepper. Serve lamb with bean mash and salad.
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