Name: Grilled lamb cutlets with olives, mint and white bean puree
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml currants or sultanas; 12 French-trimmed lamb cutlets; 1 tsp dried oregano; 60ml olive oil; 42.00 gm lemon juice; 40.00 ml toasted pine nuts; 40.00 ml pitted kalamata olives, quartered; 20.00 ml salted capers, rinsed, drained; 40.00 ml mint leaves, finely chopped, plus extra leaves to serve; 2 x 400g cans cannellini beans, rinsed, drained; 60ml milk; 21.00 gm lemon juice; 1 garlic clove, crushed; 1.25 gm paprika, plus extra to sprinkle; 18.20 gm extra virgin olive oil

Grilled lamb cutlets with olives, mint and white bean puree

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Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Impress a large group on Australia Day with these authentic grilled lamb cutlets.

Ingredients:

40.00 ml currants or sultanas
12 French-trimmed lamb cutlets
1 tsp dried oregano
60ml olive oil
42.00 gm lemon juice
40.00 ml toasted pine nuts
40.00 ml pitted kalamata olives, quartered
20.00 ml salted capers, rinsed, drained
40.00 ml mint leaves, finely chopped, plus extra leaves to serve
2 x 400g cans cannellini beans, rinsed, drained
60ml milk
21.00 gm lemon juice
1.25 gm paprika, plus extra to sprinkle
18.20 gm extra virgin olive oil

Instructions:

Soak currants or sultanas in hot water for 10 minutes, then drain and set aside.
To make the bean puree, combine the beans and milk in a saucepan over medium heat. Cook and stir for 2 minutes until it's just below boiling. Let it cool slightly, then blend in a food processor for 2 minutes until smooth. Add lemon juice, garlic, paprika, 2 teaspoons olive oil, salt, and pepper, then blend for an additional minute until well combined. Set aside.
Heat up a lightly oiled chargrill pan or barbecue until it's nice and hot. Season the lamb, sprinkle with oregano, then grill for 2-3 minutes until nicely charred. Flip it over and cook for another 2 minutes until it's pink in the middle (or to your preferred doneness). Let it rest, covered loosely with foil, for 5 minutes before serving.
Whisk oil, lemon juice, nuts, olives, capers, mint, and soaked currants together. Season to taste and set aside.
Drizzle the lamb with the flavorful dressing and top it with fresh mint leaves. Serve it alongside a bowl of creamy bean puree sprinkled with a touch of paprika and a generous drizzle of the remaining oil. Enjoy the delicious combination of flavors!

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