Name: Rosemary lamb skewers with white bean puree
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 long sprigs fresh rosemary; 800 gram diced lamb; salt and pepper, to taste; 2 tablespoon olive oil; 40 gram butter; 800 gram canned white beans, drained, rinsed; 1 teaspoon bottled crushed garlic; 2 tablespoon lemon juice; 200 gram baby green beans, trimmed

Ingredients

8 long sprigs fresh rosemary

800 gram diced lamb

salt and pepper, to taste

2 tablespoon olive oil

40 gram butter

800 gram canned white beans, drained, rinsed

1 teaspoon bottled crushed garlic

2 tablespoon lemon juice

200 gram baby green beans, trimmed

Method

1.Remove rosemary leaves from sprigs, leaving 4cm leaves at the top. Finely chop 2 tablespoons of the rosemary leaves. Thread lamb pieces onto rosemary skewers; season.

2.Heat oil in a large frying pan over medium-high heat; cook skewers for 8 minutes, turning, until browned all over and cooked as desired. Remove from pan, cover; rest 5 minutes.

3.Melt half the butter in a medium saucepan over medium heat. Add white beans to pan with garlic; cook, stirring, for 3 minutes or until hot. Stir in juice. Blend or process bean mixture until smooth (add a little boiling water if mixture is too thick). Season to taste.

4.Meanwhile, microwave green beans until tender. Cover to keep warm.

5.Add remaining butter and the chopped rosemary to same frying pan; cook, stirring, for 1 minute or until butter is browned lightly and smells nutty, taking care not to burn the rosemary.

6.Serve lamb skewers with white bean puree and green beans; drizzle with rosemary brown butter.

We used cannellini beans but you can use any variety of canned white beans you like.
Note

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Ingredients

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