Lamb With Garlicky White Bean Puree

• 2 cans (15 oz each) cannellini beans, drained, rinsed, liquid reserved
• 3 cloves garlic, crushed
• 1 large lemon, peel grated and lemon juiced
• 2 tbsp olive oil
• 6 None boneless lamb steaks (6 oz each)
• None None Vegetable couscous, shredded fresh mint leaves, preserved lemon, to serve

1. Place beans, garlic and lemon peel and juice in a food processor or blender. Process until smooth. Transfer to a small saucepan. Add 1 tbsp of the oil and cook on low heat for 5 mins. Add enough reserved bean liquid to make a sauce consistency. Set aside.
2. Meanwhile, season lamb with pepper and brush with remaining 1 tbsp oil. Cook in a heavy-bottomed skillet on medium-high heat for 4-5 mins each side. Remove from pan, cover loosely with foil and let stand for 5 mins before slicing.
3. Divide couscous among serving plates and top with lamb. Drizzle with bean puree. Season and sprinkle with mint and preserved lemon.

cannellini beans, garlic, lemon, olive oil, vegetable couscous

Taken from recipes-plus.com/api/v2.0/recipes/27414 (may not work)