Lamb Shortloin with White Beans

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serves 4


  • 700 g pack Gourmet Direct lamb shortloin
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped rosemary
  • 2 x 400 g cans cannellini beans, drained and rinsed
  • 3/4 cup chicken stock
  • 2 teaspoons lemon juice
  • sea salt
  • freshly ground black pepper
  • 1/2 cup red wine jus




Remove lamb from refrigerator several hours before cooking. Rub with sea salt and a little olive oil.
Gently heat 2 tablespoons olive oil in a frying pan and cook garlic until just golden, add rosemary and stir for a few seconds before adding drained beans, chicken stock and lemon juice. Allow to cook over a gentle heat for 15-20 minutes, adding water if necessary if mixture becomes too dry. Mash beans with a potato masher or for an even texture, puree in the food processor. Season to taste with sea salt and freshly ground black pepper
Heat grill or frypan over a high heat and cook lamb for 2-3 minutes on each side. Set aside to rest.
Heat jus until hot and bubbling.
Divide beans between 4 plates, Diagonally slice lamb into 1 cm thick slices and arrange on top of beans.
Drizzle jus around beans and serve with steamed greens.

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