Lamb Cutlets with Cannellini Bean Puree

This was my first adventure in cooking lamb.

 

I know some people will not like this post, but I can honestly say that this is an amazing recipe and will from this day forward be our "celebration" meal. (i.e. holidays, family dinners, etc.).

 

It turned out better than I could have ever imagined and Cam LOVED it.

 

We both were big goobers making mmmmm sounds the whole time.

 

 

Here's what you'll need:

 

 

8 lamb cutlets

4 cloves garlic

1 Tbsp. chopped fresh rosemary

2 tsp. olive oil

2 (13oz) cans cannellini beans, drained

1 tsp. ground cumin

1/2 cup lemon juice

2 Tbs. balsamic vinegar

cooking spray

 

 

 

 

 

Trim the cutlets of excess fat from the outside edge and scrape the fat away from the bones. (I had a hard time with this, but do the best you can).

 

Place in a single layer in a shallow dish.

 

Thinly slice 2 garlic cloves and mix with the rosemary, oil, and 1/2 tsp. salt and some cracked pepper.

 

 

Pour over the meat, cover and refrigerate for 1 hour.

 

 

Rinse the beans and puree with the remaining garlic, cumin, and 1/2 the lemon juice in a food processor.

 

Transfer to a pot and set aside.

 

Lightly spray a large frying pan with the cooking spray and cook the cutlets over medium heat for 1-2 minutes on each side.

 

 

 

Add the vinegar and cook for 1 minute, turning to coat the cutlets.

 

 

Remove the lamb and cover to keep warm.

 

Add the remaining lemon juice to the pan and simmer for 2-3 minutes, or until the sauce thickens slightly.

 

Warm the puree over medium heat and serve with cutlets.