Step 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.

Step 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.

Step 3

Stir parsley through the beans, then divide among plates and serve with the lamb, and lemon wedges if desired.