Pan-Roast Lamb With White Bean Puree & Rosemary Jus

• 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
• 12 cup cream
• 30 g butter
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon fresh rosemary
• 12 cup dry white wine
• 34 cup chicken stock

1. Fry lamb @5 min each side.
2. Remove from pan to a plate, keep warm.
3. Make bean puree: In a clean pan, at a medium heat add oil, garlic and onion.
4. Cook until onion is softened.
5. Then add beans and cream.
6. Reduce heat to low.
7. Cook for a few minutes or until mixture come to the boil.
8. Take off heat and process until smooth with food processor.
9. Make Rosemary Jus: Melt butter and add onion, garlic and rosemary.
10. Cook until onion is softened, then add wine.
11. Cook about 2 minutes or until reduced by half.
12. Add stock and cook until reduced by half again.
13. slice up lamb, serve with puree on the side or underneath.
14. Drizzle over jus.

olive oil, lamb backstraps, olive oil, onion, garlic, cannellini beans, cream, butter, onion, garlic, fresh rosemary, white wine, chicken stock

Taken from www.food.com/recipe/pan-roast-lamb-with-white-bean-puree-rosemary-jus-329847 (may not work)