Lamb Arrosticini with Cannellini Beans & Pecorino

Adam Swanson

23 Oct

Cook Time 30 minutes

Servings 2

Ingredients

1kg lamb backstrap, trimmed & diced small

6 x small bamboo skewers, soaked in water

½ cup chopped rosemary

½ cup olive oil

2 tbsp butter

150g pecorino

1 tin of cannellini beans, strained & rinsed

1 small brown onion, diced

1 small carrot, peeled & diced

1 cup chicken stock

1 lemon, cut into 4 wedges

Salt and pepper

Heat a griddle pan on medium heat or BBQ grill.

Mix lamb, ¼ cup olive oil, half the amount of rosemary in a bowl. Season with salt and pepper.

Evenly thread lamb over the 6 skewers and set aside.

Heat remaining oil, butter, onion, carrot and rosemary on medium heat. Cook for 5-10 minutes or until the vegetables are softened.

Add beans and stock. Bring to the boil and simmer for 5-10 minutes. Season with salt and pepper.

Grill lamb, turning occasionally for 5 to 8 minutes.

To serve, place beans onto plates and lay lamb over the top. Grate pecorino over the top and garnish with lemon.

RED MEAT