Lamb And Rosemary Skewers With White Bean Purée

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donna hay


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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

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