Step 1

Soak currants or sultanas in hot water for 10 minutes. Drain and set aside.

Step 2

Meanwhile, for the bean puree, place the beans and milk in a saucepan over medium heat. Cook, stirring, for 2 minutes or until just below boiling point. Cool slightly, then transfer to a blender or food processor and whiz for 2 minutes until smooth and light. Add lemon juice, garlic, paprika, 2 teaspoons olive oil and some salt and pepper, then whiz for 1 minute or until combined. Set aside.

Step 3

Preheat a lightly oiled chargrill pan or barbecue to medium-high. Season lamb and scatter with oregano. Grill for 2-3 minutes until charred. Turn and cook for 2 minutes until pink in the centre (or until cooked to your liking). Rest, loosely covered with foil, for 5 minutes.

Step 4

Meanwhile, whisk together oil, lemon juice, nuts, olives, capers, mint and soaked currants. Season and set aside.

Step 5

Drizzle lamb with dressing, then garnish with mint leaves. Spoon bean puree into a bowl, sprinkle with paprika, drizzle with remaining oil, then serve with the lamb.