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    You are in: Home / Recipes / Pan-Roast Lamb With White Bean Puree & Rosemary Jus Recipe
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    Pan-Roast Lamb With White Bean Puree & Rosemary Jus

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Lee_tah's Note:

    From "Ready Steady Cook" (Australia) tv show. Recipe by chef Manu Feildel. Serve with a green vegetable, like snow peas or green beans.

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    Units: US | Metric

    White Bean Puree

    Rosemary Jus


    1. 1
      Fry lamb @5 min each side. Remove from pan to a plate, keep warm.
    2. 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. 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. 4
      slice up lamb, serve with puree on the side or underneath. Drizzle over jus.

    Ratings & Reviews:


    Nutritional Facts for Pan-Roast Lamb With White Bean Puree & Rosemary Jus

    Serving Size: 1 (603 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 507.7
    Calories from Fat 179
    Total Fat 19.8 g
    Saturated Fat 8.7 g
    Cholesterol 37.1 mg
    Sodium 134.3 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 13.1 g
    Sugars 3.2 g
    Protein 21.9 g

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