Oregano lamb cutlets with white bean mash
Canned cannellini beans, rinsed, drained
2 400g can, (2x400g can)
1 clove(s), crushed
French trimmed lamb cutlet(s) or rack(s)
385 g, (Buy 12 x 40g cutlets) fat trimmed
250 g, halved
1 medium, thinly sliced
Mixed salad leaves
Red wine vinegar
- 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.
- 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.
- 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.