Pan-Roast Lamb With White Bean Puree & Rosemary Jus

Be the first to review
READY IN: 20mins
Recipe by Lee_tah

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

Ingredients Nutrition


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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a