Lamb with white bean mash
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Time to make:
$6.50 per serve
(at time of publication)
Full ingredients list:
1 x 400g can cannellini beans, rinsed, drained
½ cup reduced-salt chicken stock
6 lamb cutlets, fully-trimmed
3 cups baby spinach
1 medium red capsicum, chopped
2 small tomatoes, sliced into quarters
1 small Lebanese cucumber, chopped
¼ cup black olives
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Nutritional information (per serve)
Instructions and steps:
1 Place cannellini beans and chicken stock in a medium saucepan over medium heat. Bring to a simmer, then mash or purée with a stick blender.
2 Barbecue or pan-fry lamb cutlets for 2–3 minutes each side, or until cooked to your liking.
3 Serve cutlets and mash with a large salad of spinach, capsicum, tomatoes, cucumber and black olives, dressed with balsamic vinegar and olive oil.
About this recipe
First published: December 2018