Pan-Roast Lamb With White Bean Puree & Rosemary Jus Recipe #329847
From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans.
by Lee_tah
20 min | 20 min prep
SERVES 4
- 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
- Fry lamb @5 min each side. Remove from pan to a plate, keep warm.
- 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.
- 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.
- slice up lamb, serve with puree on the side or underneath. Drizzle over jus.
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5 stars