Ingredients

• 2 tbs currants or sultanas
• 12 French-trimmed lamb cutlets
• 1 tsp dried oregano
• 1/4 cup (60ml) extra virgin olive oil
• 2 tbs lemon juice
• 2 tbs toasted pine nuts
• 2 tbs pitted kalamata olives, quartered
• 1 tbs salted capers, rinsed, drained
• 2 tbs mint leaves, finely chopped, plus extra leaves to serve

• White bean puree

• 2 x 400g cans cannellini beans, rinsed, drained
• 1/4 cup (60ml) low-fat milk
• 1 tbs lemon juice
• 1 garlic clove, crushed
• 1/2 tsp paprika, plus extra to sprinkle
• 1 tbs extra virgin olive oil

Description

Grilled Lamb Cutlets With Olives, Mint And White Bean Puree Recipe - 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,...

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