Recipe

Grilled lamb with garlicky white bean puree

Dec 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Grilled lamb with garlicky white bean puree
  • 2 400g cans cannellini beans, drained, rinsed, liquid reserved
  • 3 garlic cloves, crushed
  • 1 large lemon, rind and juice of
  • 1 1/2 tablespoon olive oil
  • 6 180g pieces lamb backstrap (sirloin)
  • shop bought preserved lemon and vegetable couscous, shredded mint leaves, to serve

Method

Grilled lamb with garlicky white bean puree
  • 1
    Place beans, garlic, lemon rind and juice in a food processor or blender. Process until a smooth paste forms and transfer to a small saucepan. Add 1 tablespoon of oil and simmer on low heat for 5 minutes. Add enough reserved liquid or hot water to make a sauce consistency. Set aside.
  • 2
    Meanwhile, season lamb with pepper and brush with remaining oil. Cook in a preheated chargrill or heavy-based frying pan for 4-5 minutes each side. Remove from pan, cover loosely with foil and set aside to rest for 5 minutes before slicing.
  • 3
    Divide couscous between serving plates and top with lamb. Drizzle with bean puree, season and scatter with mint to serve.

Notes

This would be delicious served with a dollop of harissa, a moroccan-spiced chilli sauce available at delicatessens.

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