Sunday, April 5, 2009

Moroccan lamb with bean puree recipe

Ingredients (serves 4)
  • 47g jar Moroccan seasoning
  • 2 tablespoons plain flour
  • 12 to 16 lamb cutlets, trimmed
  • 500g baby trussed tomatoes
  • 1/4 cup olive oil
  • 2 x 400g cans butter beans, rinsed and drained
  • grated rind and juice of 2 small lemons
Preparation
  • Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
  • Place dish onto the oven's top shelf and bake for 8 minutes.
  • Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
  • Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.

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