Lamb With Garlicky White Bean Puree

1. 1

   Place beans, garlic and lemon peel and juice in a food processor or blender. Process until smooth. Transfer to a small saucepan. Add 1 tbsp of the oil and cook on low heat for 5 mins. Add enough reserved bean liquid to make a sauce consistency. Set aside.

2. 2

   Meanwhile, season lamb with pepper and brush with remaining 1 tbsp oil. Cook in a heavy-bottomed skillet on medium-high heat for 4-5 mins each side. Remove from pan, cover loosely with foil and let stand for 5 mins before slicing.

3. 3

   Divide couscous among serving plates and top with lamb. Drizzle with bean puree. Season and sprinkle with mint and preserved lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.