white bean purée
To make the white bean puree, place the white beans, olive oil, garlic, lemon juice, salt and pepper in the bowl of a small food processor and process until smooth. Set aside.
Place the rosemary, sea salt and coriander seeds in a mortar and pestle and grind until the seeds are crushed. Place half the rosemary mixture in a bowl with the olive oil and lamb and toss to combine. Cover and refrigerate for 30 minutes. Heat a char-grill pan or barbecue over high heat. Thread the lamb onto skewers and char-grill or barbecue for 1–2 minutes each side for medium or until cooked to your liking. Serve the skewers with the white bean puree and the remaining rosemary mixture. Serves 4.