Pan-Roast Lamb With White Bean Puree & Rosemary Jus

Name: Pan-Roast Lamb With White Bean Puree & Rosemary Jus
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 14.79 ml olive oil; 4 (600 g) lamb backstraps; 14.79 ml olive oil; 1 small onion, chopped; 1 garlic clove, crushed; 2 (800 g) cannellini beans, drain and rinsed; 118.29 ml cream; 30 g butter; 1 small onion, finely chopped; 1 garlic clove, crushed; 14.79 ml fresh rosemary; 118.29 ml dry white wine; 177.44 ml chicken stock

Submitted by Lee_tah

"From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans."

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Ready In:: 20mins
Ingredients:: 13
Serves:: 4

ingredients

14.79 ml olive oil
4 (600 g) lamb backstraps
White Bean Puree
14.79 ml olive oil
1 small onion, chopped
1 garlic clove, crushed
2 (800 g) cannellini beans, drain and rinsed
118.29 ml cream
Rosemary Jus
30 g butter
1 small onion, finely chopped
1 garlic clove, crushed
14.79 ml fresh rosemary
118.29 ml dry white wine
177.44 ml chicken stock

directions

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.