Hoisin lamb fillet with green beans and walnut salad
An easy lamb dish full of protein
4
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
Lamb
8 quality mark lamb fillet
i
1 Tbsp sesame oil
2 Tbsp hoisin sauce
Green beans and walnut salad
300g green beans
30g melted butter
100g walnuts
lightly toasted
1/2 red onion
finely sliced
a small handful of fresh coriander
Method
To Make Lamb
To Make Salad
1
Brush the lamb with combined sesame oil and hoisin.
2
Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.
3
Cook one side of lamb until the first sign of moisture appears on the uncooked side, turn and cook other side.
4
You may need to turn the meat three times so all sides are browned.
5
Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
6
Rest the lamb for a few minutes before serving.
7
To serve, slice the lamb diagonally and serve on top of warm salad.
Nutrition Information per Serving (272g)
This nutrition analysis is based on 4 serves.
Energy
1921kJ (459 kcal)
Protein
26.5g
Total Fat
35.6g
Saturated Fat
8.7g
Carbs
6.4g
Dietary Fibre
6.0g
Sodium
250mg
Iron
3.5mg
Zinc
3.5mg
Vitamin B12
1.2µg
