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BBQ Lamb with White Bean Puree


BBQ Lamb with White Bean Puree

Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion butter beans and some blistered tomatoes.
Course Main Dish


  • 1 punnet Heirloom Tomatoes
  • EVOO to taste
  • salt & pepper to taste
  • 2 jars El Navarrico Judion Butter Beans
  • 2 cloves raw garlic peeled
  • 10-12 Lamb Cutlets allow 2-3 per person
  • Colonna Rosemary EVOO
  • fresh rosemary for garnish


  • Preheat oven to 180C.
  • Place tomatoes on a roasting tray and drizzle with some EVOO and season with salt & pepper. Roast in oven for 20-25 mins until slightly blistered.
  • Add beans and garlic cloves to a food processor with a few tablespoons of the bean liquid from the jar. Blend until you've reached your desired consistency. Season to taste with some salt and pepper and add a drizzle of EVOO (if needed).
  • Set puree and tomatoes aside, until you're ready to serve.
  • Drizzle rosemary EVOO over the lamb cutlets and season with salt & pepper. Chargrill on a BBQ plate and rest on a serving platter. Drizzle again with more of the rosemary evoo whilst the meat rests.
  • Serve BBQ lamb with white bean puree and blistered tomatoes.


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