2 x 400 g (13 oz) cans cannellini beans, rinsed and drained
175 ml (6 fl oz) hot chicken stock
Place the lamb, oil, paprika, garlic and rosemary in a large bowl and toss well. Leave to marinate.
Meanwhile, make the mash. Heat the oil in a large frying pan, add the chilli and rosemary and cook for 2 minutes, then remove the chilli and rosemary with a slotted spoon.
Return the pan to the heat, add the beans and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 5 minutes until slightly reduced. Transfer to a food processor and whizz until almost smooth, retaining a little texture. Set aside and keep warm.
Heat a large griddle pan until smoking, add the lamb and cook over a high heat for 4–5 minutes, turning once, until browned all over and cooked to your liking, adding the tomatoes around the edges for the final 2 minutes. Serve with the bean mash.