Roast Lamb With Fava Bean Puree

• 1 tbsp vegetable or olive oil
• 3 None lamb loin fillets (about 12 oz each)
• 4 sprigs rosemary
• 1 None garlic bulb, broken into quarters
• 8 oz frozen fava beans, thawed
• 1/3 cup light cream
• 1 tbsp small mint leaves, torn
• 1/2 small red onion, finely chopped
• None None Roast new potatoes, to serve

1. Preheat the oven to 400u0b0F. Heat the oil in a large ovenproof skillet on high heat. Add the lamb, rosemary and garlic and cook and turn for 5-6 mins or until seared.
2. Place the pan in the oven and bake for 10-12 mins for medium or until the lamb is cooked to desired doneness. Let stand, loosely covered with foil, for 5 mins. Slice the lamb.
3. Cook the fava beans in a medium saucepan of boiling water for 3 mins or until tender. Drain, and cool slightly. Peel the fava beans. Process the beans with cream until smooth. Season.
4. Spoon the fava bean puree onto serving plates. Top with the lamb slices. Arrange the garlic, mint and onion around the plate. Serve with potatoes.

vegetable, lamb loin, rosemary, garlic, beans, light cream, mint, red onion, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/32750 (may not work)