Pan-Roast Lamb With White Bean Puree & Rosemary Jus

Name: Pan-Roast Lamb With White Bean Puree & Rosemary Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 (150 g) lamb backstraps; 1 tablespoon olive oil; 1 small onion, chopped; 1 garlic clove, crushed; 2 (400 g) cannellini beans, drain and rinsed; ½ cup cream; 30 g butter; 1 small onion, finely chopped; 1 garlic clove, crushed; 1 tablespoon fresh rosemary; ½ cup dry white wine; ¾ cup chicken stock

Servings: persons

1 tablespoon olive oil
4 (150 g) lamb backstraps
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, crushed
2 (400 g) cannellini beans, drain and rinsed
½ cup cream
30 g butter
1 small onion, finely chopped
1 garlic clove, crushed
1 tablespoon fresh rosemary
½ cup dry white wine
¾ cup chicken stock

1
Fry lamb @5 min each side.
2
Remove from pan to a plate, keep warm.
3
Make bean puree: In a clean pan, at a medium heat add oil, garlic and onion.
4
Cook until onion is softened.
5
Then add beans and cream.
6
Reduce heat to low.
7
Cook for a few minutes or until mixture come to the boil.
8
Take off heat and process until smooth with food processor.
9
Make Rosemary Jus: Melt butter and add onion, garlic and rosemary.
10
Cook until onion is softened, then add wine.
11
Cook about 2 minutes or until reduced by half.
12
Add stock and cook until reduced by half again.
13
slice up lamb, serve with puree on the side or underneath.
14
Drizzle over jus.

746

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 (150 g) lamb backstraps, 1 tablespoon olive oil, 1 small onion, chopped, and more.

Yes, Pan-Roast Lamb With White Bean Puree & Rosemary Jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!