Fast Recipes

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.

By Emma Knowles
  • Serves 4
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Lamb cutlets with white beans, capsicum and oregano


  • 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


  • 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.