Moroccan lamb with bean puree recipe

Ingredients (serves 4)

• 47g jar Moroccan seasoning
• 2 tablespoons plain flour
• 12 to 16 lamb cutlets, trimmed
• 500g baby trussed tomatoes
• 1/4 cup olive oil
• 2 x 400g cans butter beans, rinsed and drained
• grated rind and juice of 2 small lemons

• Preheat oven to 200°C. Combine Moroccan seasoning and flour in a plastic bag. Add cutlets, one at a time, and shake until well-coated. Place cutlets into a large baking dish.
• Place dish onto the oven's top shelf and bake for 8 minutes.
• Place tomatoes onto a lined baking tray. Drizzle with 1 tablespoon olive oil. Place under cutlets in oven. Bake for 15 to 20 minutes.
• Pulse beans, lemon rind and juice, and remaining oil in a food processor until smooth. Serve with cutlets and tomatoes.