Name: Char-grilled lamb cutlets with white bean puree and tapenade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram canned white beans, rinsed, drained; 1 cup (250ml) chicken stock; 1 clove garlic, crushed; 1 tablespoon pouring cream; 2 tablespoon lemon juice; 2 tablespoon olive oil; 1/4 cup (60g) black olive tapenade; 12 french-trimmed lamb cutlets (600g); 300 gram baby spinach leaves

Ingredients

800 gram canned white beans, rinsed, drained

1 cup (250ml) chicken stock

1 clove garlic, crushed

1 tablespoon pouring cream

2 tablespoon lemon juice

2 tablespoon olive oil

1/4 cup (60g) black olive tapenade

12 french-trimmed lamb cutlets (600g)

300 gram baby spinach leaves

Method

1.Bring beans and stock to the boil in medium saucepan. Reduce heat, simmer, uncovered, about 15 minutes or until liquid is absorbed. Transfer to medium bowl, mash beans with garlic, cream, juice and half the oil until smooth. Cover to keep warm.

2.Meanwhile, combine tapenade with remaining oil in small bowl.

3.Cook lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover to keep warm.

4.Boil, steam or microwave spinach until just wilted, drain.

5.Divide bean puree, spinach and lamb among serving plates, top with tapenade mixture.

Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree.
Note

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Ingredients

Method

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