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.

What you will need

2 tbsp olive oil

½ Spanish onion, finely chopped

1 garlic clove, finely chopped

100 ml dry white wine

250 ml (1 cup) chicken stock

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


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