Rosemary lamb & cannellini mash

Rosemary lamb & cannellini mash

From
Posh Kebabs
Serves
2
Cooking time
25 mins

This is one of those dishes that looks and tastes so much more complex than it actually is – say nothing and take all the credit that will be heaped on you!

Ingredients

Quantity Ingredient
6 rosemary sprigs
1 tablespoon olive oil
1 garlic clove, crushed
4 anchovy fillets, roughly chopped
1 lemon, zested
400g lamb loin fillet, cut into 2.5cm cubes
200g cherry vine tomatoes
freshly ground black pepper or dried chilli flakes

For the white bean puree

Quantity Ingredient
3 tablespoons olive oil
1 garlic clove, crushed
400g cannellini beans, drained and rinsed
1 lemon, juiced

Method

  1. Strip the leaves from the sprigs of rosemary, leaving the top bunch of leaves intact, then set aside. Very finely chop the picked leaves, then add half to a large bowl with the oil, garlic, anchovies, lemon zest, and plenty of black pepper – the anchovies will probably be salty enough, so no need for additional salt. Mash with the back of a spoon to break down the anchovies. Add the lamb and toss in the marinade. Use a metal skewer or cocktail stick to pierce a hole in the centre of each piece of meat, then carefully thread onto the reserved rosemary sprigs. Cover and leave to marinate for 15 minutes.
  2. Meanwhile, make the white bean purée. Heat the oil in a small pan, add the garlic and remaining rosemary, and heat gently until the oil is fragrant. Tip in the beans and lemon juice, stir to coat, then crush the beans with a fork. Season, remove from the heat, and keep warm.
  3. Heat a griddle pan to high and cook the skewers for 8 minutes, turning frequently, until charred on the outside and cooked through. Remove and set aside. Throw the cherry tomatoes into the pan and cook for 5 minutes, or until they are starting to blister and char in places. Spoon the mash onto a couple of plates and serve with the lamb skewers and tomatoes, with any resting juices poured over.
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