lamb and rosemary skewers with white bean purée
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lamb and rosemary skewers with white bean purée
  • ¼ cup rosemary leaves
  • 1 tablespoon sea salt flakes
  • 1 teaspoon coriander (cilantro) seeds
  • ½ cup (125ml) olive oil
  • 8 x 80g lamb fillets, cut into pieces

white bean purée

  • 2 x 400 g cans white (cannellini) beans, rinsed and drained
  • ¼ cup (60ml) olive oil
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper