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Oregano lamb cutlets with white bean mash

Oregano lamb cutlets with white bean mash

Total Time
20 min
10 min
10 min
Try this twist on the ol’ favourite potato mash. The beans add a deeper flavour which pairs so well with the oregano lamb.


Canned cannellini beans, rinsed, drained

2 400g can, (2x400g can)


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


  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.


TIP: Timesaver: Use 1 tsp crushed garlic from a jar tube instead of fresh garlic, and bottled lemon juice instead of fresh juice.