Preparation time: 25 mins
Cooking time: 10 mins
- 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
- Soak currants or sultanas in hot water for 10 minutes. Drain and set aside.
- 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.
- 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.
- Meanwhile, whisk together oil, lemon juice, nuts, olives, capers, mint and soaked currants. Season and set aside.
- 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.