Name: Grilled lamb with garlicky white bean puree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 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

Grilled lamb with garlicky white bean puree

Serves 6

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

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

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.

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

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