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Orange & chilli lamb cutlets with warm white bean salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Zesty and nutritious lamb dish for busy weeknights or weekend feasts.
Ingredients:
  • 12 (about 720g) lamb cutlets, French trimmed
  • 1 orange, rind finely grated, juiced
  • 1 long red fresh chilli, finely chopped
  • 2.50 gm ground cumin
  • 20.00 ml balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 1 small red onion, finely chopped
  • 65g (1/3 cup) raisins
  • 125g (1/2 cup) drained roasted red capsicum, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, halved
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 250.00 ml fresh continental parsley, chopped
  • 90g (1/3 cup) Greek Style Yoghurt, to serve, optional
  • Extra virgin olive oil for drizzling
Instructions:
  • Mix together the lamb cutlets, orange zest, half of the orange juice, chili, and cumin in a bowl. Let it marinate for 10 minutes. In a separate small bowl, combine the remaining orange juice and vinegar. Set aside.
  • In a large non-stick frying pan over medium heat, heat the oil. Sauté the onion until soft, about 3 minutes. Add in the garlic and raisins, cook until aromatic, about 2 minutes. Throw in the capsicum and olives, cook until warmed through, about 2 minutes. Toss in the cannellini beans, cook until warmed through, about 3 minutes. Take the pan off the heat, stir in the parsley, season to taste, and keep warm.
  • Pat dry the marinated lamb to remove excess marinade. Season the lamb. Heat a large frying pan over medium-high heat and spray with olive oil. Cook the lamb in two batches for 4 minutes, turning halfway, until it reaches your desired level of doneness. Return all lamb cutlets to the pan and pour over the orange and balsamic mixture. Simmer for 1 minute or until slightly reduced.
  • Plate the bean mixture, arrange the lamb cutlets on top, then generously drizzle with pan juices and extra virgin olive oil. Accompany with a dollop of yogurt.

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