Pan-Roast Lamb With White Bean Puree & Rosemary Jus

Ingredients

• 1 tablespoon olive oil

• 4 (150 g)  lamb backstraps

White Bean Puree

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed

• 2 (400 g)  cannellini beans, drain and rinsed
• 1/2 cup cream

Rosemary Jus

• 30 g butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon fresh rosemary
• 1/2 cup dry white wine
• 3/4 cup chicken stock

Directions

1. 1

   Fry lamb @5 min each side. Remove from pan to a plate, keep warm.

2. 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. 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. 4

   slice up lamb, serve with puree on the side or underneath. Drizzle over jus.