Beef Quick Entrees

Grilled lamb cutlets with olives, mint and white bean puree

Name: Grilled lamb cutlets with olives, mint and white bean puree
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoons currants or sultanas; 12 French-trimmed lamb cutlets; 1 teaspoon dried oregano; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons toasted pine nuts; 2 tablespoons pitted kalamata olives, quartered; 1 tablespoon salted capers, rinsed, drained; 2 tablespoons mint leaves, finely chopped, plus extra leaves to serve; 2 x 400g cans cannellini beans, rinsed, drained; 1/4 cup (60ml) low-fat milk; 1 tablespoon lemon juice; 1 garlic clove, crushed; 1/2 teaspoon paprika, plus extra to sprinkle; 1 tablespoon extra virgin olive oil

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Grilled lamb cutlets with olives, mint and white bean puree

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by Jill Dupleix

Food writer

Oct 03, 2015

Feed a crowd on Australia Day with these true blue grilled lamb cutlets.

2 tablespoons currants or sultanas
12 French-trimmed lamb cutlets
1 teaspoon dried oregano
1/4 cup (60ml) extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons toasted pine nuts
2 tablespoons pitted kalamata olives, quartered
1 tablespoon salted capers, rinsed, drained
2 tablespoons mint leaves, finely chopped, plus extra leaves to serve

White bean puree

2 x 400g cans cannellini beans, rinsed, drained
1/4 cup (60ml) low-fat milk
1 tablespoon lemon juice
1 garlic clove, crushed
1/2 teaspoon paprika, plus extra to sprinkle
1 tablespoon extra virgin olive oil

Method

1.

Soak currants or sultanas in hot water for 10 minutes. Drain and set aside.
2.

Meanwhile, for the bean puree, place the beans and milk in a saucepan over medium heat. Cook, stirring, for 2 minutes or until just below boiling point. Cool slightly, then transfer to a blender or food processor and whiz for 2 minutes until smooth and light. Add lemon juice, garlic, paprika, 2 teaspoons olive oil and some salt and pepper, then whiz for 1 minute or until combined. Set aside.
3.

Preheat a lightly oiled chargrill pan or barbecue to medium-high. Season lamb and scatter with oregano. Grill for 2-3 minutes until charred. Turn and cook for 2 minutes until pink in the centre (or until cooked to your liking). Rest, loosely covered with foil, for 5 minutes.
4.

Meanwhile, whisk together oil, lemon juice, nuts, olives, capers, mint and soaked currants. Season and set aside.
5.

Drizzle lamb with dressing, then garnish with mint leaves. Spoon bean puree into a bowl, sprinkle with paprika, drizzle with remaining oil, then serve with the lamb.