Thanks to Ian for sending this recipe in.
As the weather becomes warmer and the BBQ is dusted off and readied for the (hopefully) long summer months this dish will become a perfect meal.
We think that it comes from a Ray McVinnie column in the Sunday Star Times several years ago. There are many different variations on this dish if you Google the title, but for sheer simplicity this is perhaps the best.
1 tsp tumeric
2 tsp ground cumin
6 cloves garlic
4 tbsp olive oil
24 French lamb cutlets
3 x 400g cans butter beans
Additional 1/4 cup olive oil
Juice and zest of one lemon
1. Blend spices and garlic with oil and marinate cutlets
2. Warm beans in ¼ cup chicken stock or water, then blend with ¼ cup olive oil and lemon juice and zest
3. BBQ, grill, or panfry cutlets
Serve with small tomatoes, bite-sized cucumber chunks, black olives all dribbled with oil, and crusty bread.