Lamb cutlets on butter bean puree with olives and tomatoes

Viva 1/11/2006

Amanda Laird

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1 can	Butter beans, 400g
100 ml	Olive oil
1	Lemon, small, juiced
16	Kalamata olives
1	Red onion, peeled and sliced
4	Vine-ripened tomatoes, peeled, seeds removed and diced
1	Lebanese cucumber
1 tbsp	Olive oil
1 tbsp	Sherry vinegar
16	Lamb cutlets
1	Salt & freshly ground pepper, to season

In a food processor, puree the beans with lemon, 100mls of olive oil and seasoning until smooth.
In a bowl, put the olives, onion, tomatoes and cucumber. Pour over 1 Tbs olive oil and the vinegar, season and set aside.
Heat a frypan, add a little olive oil and cook the cutlets in batches, approximately 3 minutes on each side [depending on size] until well coloured, season.
Plate the puree first, then a couple of spoonfuls of the salad and top with the cutlets.