Pan-roast Lamb With Bean Puree & Rosemary Jus

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 (150 g) lamb backstraps
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 2 (400 g) cannellini beans, drain and rinsed
• 1/2 cup cream
• 30 g butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon fresh rosemary
• 1/2 cup dry wine
• 3/4 cup chicken stock

Recipe

• 1 fry lamb @5 min each side. remove from pan to a plate, keep warm.
• 2 make bean puree: in a clean pan, at a medium heat add oil, garlic and onion. cook until onion is softened. then add beans and cream. reduce heat to low. cook for a few minutes or until mixture come to the boil. take off heat and process until smooth with food processor.
• 3 make rosemary jus: melt butter and add onion, garlic and rosemary. cook until onion is softened, then add wine. cook about 2 minutes or until reduced by half. add stock and cook until reduced by half again.
• 4 slice up lamb, serve with puree on the side or underneath. drizzle over jus.