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How To Prepare Grilled Lamb Cutlets with Olives, Mint and White Bean Puree ?


Preparation time: 25 mins

Cooking time: 10 mins

Serving: 6


  • 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


  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.
Posted by Coba Grills and we thank Delicious for this delicious recipe and the recipe link