Paillard of lamb with white bean mash

Paillard of lamb with white bean mash
  • Serves icon Serves 4
  • Time icon 20 minutes

This paillard of lamb recipe is a perfect midweek dish, but it’s also impressive enough to serve at a dinner party.

Nutrition: per serving

Calories
692kcals
Fat
35.8g (3.4g saturated)
Protein
49.4g
Carbohydrates
41.5g (0.1g sugar)
Salt
0.1g
Calories
692kcals
Fat
35.8g (3.4g saturated)
Protein
49.4g
Carbohydrates
41.5g (0.1g sugar)
Salt
0.1g

Ingredients

  • 4 x 175-200g neck or loin fillets of lamb, trimmed
  • Olive oil, for brushing
  • Leaves of 1 sprig fresh rosemary, finely chopped
  • Truffle oil, to serve

For the white bean mash:

  • 6 tbsp extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 3 x 400g cans cannellini beans, drained and rinsed
  • 6 tbsp hot chicken stock
  • 2 tsp lemon juice

Method

  1. To prepare the lamb paillard, cut each fillet of lamb in half so you have 2 even-size pieces. Cut lengthways down the centre of each piece but not all the way through and open out each piece of meat. Lay on a sheet of cling film and cover with a second sheet of cling film. Lightly bash with a rolling pin to flatten, like escalope. Cover and set aside in the fridge.
  2. Make the mash. Put the oil and garlic into a medium saucepan over a medium heat. Let the garlic sizzle gently for 1 minute without browning, then add the beans and stock. Stir for 5 minutes, until hot.
  3. Crush the beans with a potato masher into a coarse purée, then add the lemon juice and plenty of seasoning. Cover and keep warm over a low heat.
  4. Brush the lamb with a little oil and sprinkle both sides with the rosemary and some seasoning. Heat a griddle or frying pan over a high heat until smoking. Lower the heat to medium-high, add half the lamb and sear for 2 minutes each side for pink and juicy meat. Remove and keep warm while you cook the rest.
  5. Spoon some of the white bean mash onto each warmed plate, rest the lamb steaks alongside and drizzle with a little truffle oil. Serve with a watercress and red onion salad dressed with a red wine vinegar, olive oil, crushed garlic, honey and walnut oil dressing.

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