2 tbspolive oil½Spanish onion, finely chopped1garlic clove, finely chopped100 mldry white wine250 ml (1 cup)chicken stock200 gmcanned cherry tomatoes800 gmcanned white beans, drained, rinsed120 gmroast capsicum, torn (see note)2 tbspcoarsely chopped oregano, plus extra to serve1 tbspred wine vinegar or sherry vinegar, or to tasteMarinated lamb8double lamb cutlets (about 150gm each)1½ tbspolive oil1 tspfinely chopped oregano1 tspfinely chopped thyme1garlic clove, finely chopped
Preheat oven to 200C. For marinated lamb,
combine ingredients in a bowl, season to taste
and set aside to marinate for 10 minutes.
Meanwhile, 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.
Heat 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.
Meanwhile, 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.