Paillard of lamb with white bean mash
- December 2007
- 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
- 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.
- 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.
- 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.
- 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.
- 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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