Hoisin lamb fillet with green beans and walnut salad
An easy lamb dish full of protein
Serves
4
Prep Time
15 mins
Cook Time
20 mins
A light Asian inspired salad that's perfect for the warmer months with the lamb grilled on the barbecue. The recipe calls for blanched green beans but we've also swapped them for broccolini to a great success - give it a go!
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ShareIngredients
8 quality mark lamb filleti
1 Tbsp sesame oil
2 Tbsp hoisin sauce
300g green beans
30g melted butter
100g walnuts
lightly toasted1/2 red onion
finely sliceda small handful of fresh coriander
Method
Brush the lamb with combined sesame oil and hoisin.
Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.
Cook one side of lamb until the first sign of moisture appears on the uncooked side, turn and cook other side.
You may need to turn the meat three times so all sides are browned.
Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
Rest the lamb for a few minutes before serving.
To serve, slice the lamb diagonally and serve on top of warm salad.
Cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander leaves, serve immediately.
Nutrition Information per Serving (272g)
This nutrition analysis is based on 4 serves.
