Pan-Roast Lamb With White Bean Puree & Rosemary Jus |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
From Ready Steady Cook (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans. Ingredients:
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 white wine |
3/4 cup chicken stock |
Directions:
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.
|
|