Lamb cutlets with white beans, capsicum and oregano
Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.
- Serves 4
Print
Ingredients
- 2 tbsp olive oil
- ½ Spanish onion, finely chopped
- 1 garlic clove, finely chopped
- 100 ml dry white wine
- 250 ml chicken stock (1 cup)
- 200 gm canned cherry tomatoes
- 800 gm canned white beans, drained, rinsed
- 120 gm roast capsicum, torn (see note)
- 2 tbsp coarsely chopped oregano, plus extra to serve
- 1 tbsp red wine vinegar or sherry vinegar, or to taste
Marinated lamb
- 8 double lamb cutlets (about 150gm each)
- 1½ tbsp olive oil
- 1 tsp finely chopped oregano
- 1 tsp finely chopped thyme
- 1 garlic clove, finely chopped
Method
Main
- 1Preheat oven to 200C. For marinated lamb,combine ingredients in a bowl, season to taste and set aside to marinate for 10 minutes.
- 2Meanwhile, heat oil in a saucepan over medium-high heat, add onion and garlic, and sauté until just tender (2-3 minutes). Deglaze pan with wine and reduce by half (1 minute). Add stock and tomato, season to taste, then simmer for 4-5 minutes.
- 3Heat a large frying pan over medium-high heat, add lamb and brown well all over (2-3 minutes). Transfer to an oven tray and roast until cooked to your liking (1-2 minutes for medium-rare), then rest for 5 minutes.
- 4Meanwhile, stir beans and capsicum into tomato mixture, simmer to warm through, then stir in oregano and vinegar. Check seasoning and serve hot with lamb, scattered with extra oregano.
Notes
Roast capsicum is available from select delicatessens and supermarkets.
