Grilled lamb cutlets with olives, mint and white bean puree

Method:

Soak currants or sultanas in hot water for 10 minutes. Drain and set aside.

Meanwhile, for the bean puree, place the beans and milk in a saucepan over medium heat. Cook, stirring, for 2 minutes or until just below boiling point.

Cool slightly, then transfer to a blender or food processor and whiz for 2 minutes until smooth and light.

Add lemon juice, garlic, paprika, 2 teaspoons olive oil and some salt and pepper, then whiz for 1 minute or until combined. Set aside.

Preheat a lightly oiled chargrill pan or barbecue to medium-high.

Season lamb and scatter with oregano. Grill for 2-3 minutes until charred. Turn and cook for 2 minutes until pink in the centre (or until cooked to your liking).

Rest, loosely covered with foil, for 5 minutes.

Whisk together oil, lemon juice, olives, capers, mint and soaked currants. Season and set aside.

Drizzle lamb with dressing, then garnish with mint leaves.

Spoon bean puree into a bowl, sprinkle with paprika, drizzle with remaining oil, then serve with the lamb.