Lamb And Rosemary Skewers With White Bean Purée
Ingredients
- 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
- 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
Instructions
Lamb And Rosemary Skewers With White Bean Purée serves 10 original recipe by Donna Hay.
Organization Tags
Tags easily organize your Recipe Library
Comments