Lamb With Garlicky White Bean Puree - cooking recipe

Ingredients

2 cans (15 oz each) cannellini beans, drained, rinsed, liquid reserved
3 cloves garlic, crushed
1 large lemon, peel grated and lemon juiced
2 tbsp olive oil
6 None boneless lamb steaks (6 oz each)
None None Vegetable couscous, shredded fresh mint leaves, preserved lemon, to serve

Preparation

Place beans, garlic and lemon peel and juice in a food processor or blender. Process until smooth. Transfer to a small saucepan. Add 1 tbsp of the oil and cook on low heat for 5 mins. Add enough reserved bean liquid to make a sauce consistency. Set aside.
Meanwhile, season lamb with pepper and brush with remaining 1 tbsp oil. Cook in a heavy-bottomed skillet on medium-high heat for 4-5 mins each side. Remove from pan, cover loosely with foil and let stand for 5 mins before slicing.
Divide couscous among serving plates and top with lamb. Drizzle with bean puree. Season and sprinkle with mint and preserved lemon.