Lamb Mini-roast with Garlicky White Bean Purée
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!
Preparation time: 5 minutes
Cooking time: 30 mins + 5–10 mins resting
1 x 400 g (14 oz) lamb mini-roast (rump or round)
2 cloves garlic, crushed
extra virgin olive oil
1 small can white cannellini beans
zucchini (courgettes), to serve
cherry tomatoes, to serve
- 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).
- 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.
- 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.
- Serve with a sautéed medley of zucchini in different colours tossed in a pan with cherry tomatoes.
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.