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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.
Lamb cutlets with white beans, capsicum and oregano

Lamb cutlets with white beans, capsicum and oregano

Ben Dearnley

Ingredients

Marinated lamb

Method

Main

1.Preheat oven to 200C. For marinated lamb,combine ingredients in a bowl, season to taste and set aside to marinate for 10 minutes.
2.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.
3.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.
4.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.

Roast capsicum is available from select delicatessens and supermarkets.

Notes

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