Lamb And Rosemary With White Bean Puree
Servings
4serves
Servings
4serves
Ingredients
  • 500g lean lamb steak
  • 1tbsp rosemary leaves
  • 1tbsp ground coriander
  • Salt and pepper
  • 480g tinned cannellini beans
  • 2cloves garlic
  • 1/3cup lemon juice
  • 2 red capsicums
  • 4cups mixed lettuce leaves
  • 2tbsp balsamic vinegar
  • cooking oil spray
Instructions
  1. Place the lamb steak into a bowl with the rosemary leaves and ground coriander. Season to taste with salt. Ensure the steak is evenly coated, cover and refrigerate for 30 minutes. (If you don’t have time, just refrigerate whilst you prepare the bean puree and salad).
  2. Make the bean puree by placing the drained beans, garlic, lemon juice, salt & pepper (to taste) in a food processor and blend until smooth. Place puree on serving plates.
  3. Thinly slice the capsicum and toss with the mixed salad leaves. Arrange on the serving plate and drizzle with balsamic vinegar.
  4. Lightly spray a non-stick frying pan with cooking oil spray and heat over high heat. Add the lamb steak and cook for 4-5 minutes each side or until cooked to your liking. (You can cook the lamb on a barbecue hotplate if you prefer.) Place the steak on the bean puree and serve immediately.
  5. If preparing this recipe for a large group, you can make the bean puree and salad ahead of time and cook the meat just before you’re ready to serve.
Recipe Notes

335 calories per serve.

Print Recipe
Lamb And Rosemary With White Bean Puree
Lamb And Rosemary With White Bean Puree
Votes: 1
Rating: 2
You:
Rate this recipe!
Course Main Dish
Servings
serves
Ingredients
  • 500 g lean lamb steak
  • 1 tbsp rosemary leaves
  • 1 tbsp ground coriander
  • Salt and pepper
  • 480 g tinned cannellini beans
  • 2 cloves garlic
  • 1/3 cup lemon juice
  • 2 red capsicums
  • 4 cups mixed lettuce leaves
  • 2 tbsp balsamic vinegar
  • cooking oil spray
Course Main Dish
Servings
serves
Ingredients
  • 500 g lean lamb steak
  • 1 tbsp rosemary leaves
  • 1 tbsp ground coriander
  • Salt and pepper
  • 480 g tinned cannellini beans
  • 2 cloves garlic
  • 1/3 cup lemon juice
  • 2 red capsicums
  • 4 cups mixed lettuce leaves
  • 2 tbsp balsamic vinegar
  • cooking oil spray
Lamb And Rosemary With White Bean Puree
Votes: 1
Rating: 2
You:
Rate this recipe!
Instructions
  1. Place the lamb steak into a bowl with the rosemary leaves and ground coriander. Season to taste with salt. Ensure the steak is evenly coated, cover and refrigerate for 30 minutes. (If you don’t have time, just refrigerate whilst you prepare the bean puree and salad).
  2. Make the bean puree by placing the drained beans, garlic, lemon juice, salt & pepper (to taste) in a food processor and blend until smooth. Place puree on serving plates.
  3. Thinly slice the capsicum and toss with the mixed salad leaves. Arrange on the serving plate and drizzle with balsamic vinegar.
  4. Lightly spray a non-stick frying pan with cooking oil spray and heat over high heat. Add the lamb steak and cook for 4-5 minutes each side or until cooked to your liking. (You can cook the lamb on a barbecue hotplate if you prefer.) Place the steak on the bean puree and serve immediately.
  5. If preparing this recipe for a large group, you can make the bean puree and salad ahead of time and cook the meat just before you’re ready to serve.
Recipe Notes

335 calories per serve.