Lamb Mini-roast with Garlicky White Bean Purée

  • Prep Time: 2
  • Cooking Time: 30 mins + 5–10 mins resting
  • Servings: 5 minutes
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Lamb Mini-roast with Garlicky White Bean Purée is a great meal when you are in a hurry. It looks as if it takes much more care and time than it actually does!

Ingredients

  • 1 x 400 g (14 oz) lamb mini-roast (rump or round)
  • fresh rosemary
  • 2 cloves garlic, crushed
  • extra virgin olive oil
  • 1 small can white cannellini beans
  • zucchini (courgettes), to serve
  • cherry tomatoes, to serve

Instructions

  1. Allow one lamb topside roast (weighing around 400 g/ 14 oz) for two people. Calculate the cooking time by allowing 7 minutes per 100 g (3½ oz) for rare, 9 minutes per 100 g (3½ oz) for medium. Sprinkle the lamb with the rosemary and olive oil and place in an oven preheated to 220°C (430°F, Gas Mark 7) and immediately reduce the heat to 200°C (400°F, Gas Mark 6).
  2. While it is cooking, gently sauté one or two crushed cloves of garlic in a little olive oil in a medium pan. Drain and rinse the can of white cannellini beans, add to the garlic and warm them through, then purée in a food processor.
  3. Remove the meat from oven and rest in a warm place for 5–10 minutes before carving. To serve put a mound of white bean purée in the centre of each plate, top with some sliced lamb and drizzle the pan juices over the top.
  4. Serve with a sautéed medley of zucchini in different colours tossed in a pan with cherry tomatoes.

Notes

Wine: Cabernet sauvignon or a blend with this in it such as a cabernet merlot is always good with roast lamb.

Recipe from Lyndey Milan. the Best Collection.

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