Publications
Partners
- - LAMB SKEWERS
- 8 - long sprigs fresh rosemary
- 800g - diced lamb
- - salt and pepper
- 30ml - olive oil
- - WHITE BEAN PURÉE
- 40g - butter
- 2can - (400g each) cannellini beans, drained and rinsed
- 5ml - crushed garlic
- 30ml - lemon juice
- 200g - baby green beans
- - TO SERVE
- - lemon wedges
1 Lamb skewers Remove the rosemary leaves from the sprigs, leaving 4cm leaves at the top. Finely chop about 30ml of the rosemary leaves and set aside. Thread the lamb pieces onto the rosemary skewers. Season.
2 Heat the oil in a large frying pan over medium-high heat. Cook the meat skewers for 8 minutes until browned and cooked as desired. Turn often. Remove from the pan, cover and set aside for 5 minutes.
3 Bean purée Melt half the butter in a medium saucepan over medium heat. Add the white beans to the pan with the garlic. Cook for 3 minutes or until hot. Add the lemon juice and stir often. Blend the bean mixture until smooth. Add a little boiling water if it’s too thick. Season.
4 Microwave the green beans until tender.
5 Add the remaining butter and the chopped rosemary to the pan. Cook for 1 minute or until the butter is browned and smells nutty. Stir often so the rosemary doesn’t burn.
6 To finish Divide the purée between plates, top with lamb skewers and green beans and drizzle with the rosemary butter.
7 To serve Serve with lemon wedges.
