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BBQ Lamb with White Bean Puree

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BBQ Lamb with White Bean Puree

Made for long Easter lunches, this is a fresh take on Easter lamb. BBQ lamb cutlets are drizzled with rosemary‑infused Colonna Extra Virgin Olive Oil, served with a silky Judión butter bean purée from El Navarrico and sweet blistered tomatoes.
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Course Main Dish

Ingredients
  

  • 1 punnet Heirloom Tomatoes
  • Extra Virgin Olive Oil 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 Extra Virgin Olive Oil
  • fresh rosemary sprigs for garnish

Instructions
 

  • 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) to loosen the puree.
  • Set puree and tomatoes aside, until you're ready to serve. Puree can be served at room temperature, or warmed in the microwave for a few minutes, before serving.
  • Drizzle rosemary EVOO over the lamb cutlets and season with salt & pepper. Chargrill on a BBQ plate until cutlets are medium rare to medium. Rest on a serving platter. Drizzle again with more of the rosemary evoo whilst the meat rests allowing the flavours to absorb.
  • Serve BBQ lamb with white bean puree and blistered tomatoes.

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