Pan-Roast Lamb With White Bean Puree & Rosemary Jus

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4 (150 g)  lamb backstraps

• White Bean Puree

• 1  tablespoon olive oil
• 1  small onion, chopped
• 1  garlic clove, crushed
• 2 (400 g)  cannellini beans, drain and rinsed
• 1⁄2 cup  cream

• Rosemary Jus

• 30  g butter
• 1  small onion, finely chopped
• 1  garlic clove, crushed
• 1  tablespoon fresh rosemary
• 1⁄2 cup dry white wine
• 3⁄4 cup  chicken stock

Directions

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.