Greek-style lamb cutlets with braised white beans

INGREDIENTS:

• 1 tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 x 400g cans cannellini beans, rinsed, drained
• 3 large ripe tomatoes, chopped
• Olive oil spray
• 12 French-trimmed lamb cutlets
• 1 tbs dried oregano
• 1 tbs chopped flat-leaf parsley leaves
• Lemon wedges, to serve (optional)

INSTRUCTIONS:

1. Heat the oil in a saucepan over medium heat. Add onion and garlic then cook, stirring, for 5 minutes or until the onion softens. Add the beans, tomato and a splash of water, then season with a little salt and pepper. Bring to the boil, then cover and simmer over low heat for 10 minutes or until the sauce thickens.
2. Meanwhile, preheat a chargrill or large frypan over medium-high heat. Spray the cutlets with oil and rub with the oregano and some salt and pepper. Cook lamb in batches for 2-3 minutes each side for pink or until cooked to your liking.
3. Stir parsley through the beans, then divide among plates and serve with the lamb, and lemon wedges if desired.