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Oregano lamb cutlets with white bean mash

Oregano lamb cutlets with white bean mash

8
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

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

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