Lamb Cutlets with Butter Bean Puree
From Every Day Sunday by Ray McVinnie
- 1 teaspoon each ground cinnamon and turmeric
- 2 teaspoons ground cumin
- ½ teaspoon freshly ground black pepper
- 5 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 24 lamb cutlets
- 3 x 400g cans butter beans, drained and rinsed
- 125ml extra virgin olive oil
- juice and grated zest of 1 lemon
- salt to taste
- 8 small vine-ripened tomatoes, cut into wedges
- ½ cucumber, cut into bite-sized chunks
- ½ cup Kalamata or other good-quality black olives
- flat-leafed parsley sprigs
- lemon wedges for squeezing
Mix the cinnamon, turmeric, cumin, pepper, garlic and oil together. Place the cutlets in a large bowl and add the spice mixture. Mix everything well so the cutlets are evenly coated with the mixture.
Cover and reserve for 20 minutes, or do this the day before and refrigerate overnight if desired.
Put the beans in a saucepan with a 60ml of water or chicken stock and gently heat over moderate heat. When hot, place in a food processor and add 60ml of the extra virgin olive oil, and the juice and zest. Process until smooth, taste and season with salt and pepper.
Place in a heatproof bowl, cover and place the bowl over a saucepan of gently simmering water to keep warm.
Panfry or barbecue the cutlets in batches over high heat until well browned and just cooked through (2-3 minutes each side).
Serve the cutlets on the bean purée with the tomato wedges, cucumber chunks, olives and parsley scattered around them and the remaining extra virgin olive oil drizzled over the top. Put lemon wedges on the side for squeezing. Good with crusty sourdough bread.
John Hawkesby’s wine recommendation
Langmeil Blacksmith Cabernet Sauvignon 2008