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Lamb fillet with flageolet beans and leek chutney
Serves 2
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Ingredients
1 tbsp finely chopped sage1 tbsp finely chopped thyme2-3 garlic cloves, finely choppedolive oil2 lamb fillets, weighing about 175g/6oz eachFor the beans400g/14oz canned flageolet beans, drained and rinsed1 red onion, finely chopped2 garlic cloves, chopped2 thyme sprigs ½ punnet of cherry tomatoes, quartered1 tbsp chopped flatleaf parsley1 tbsp olive oilsplash of balsamic vinegargood squeeze of lemon juicesalt freshly ground black pepperFor the chutney1 leek, finely sliced 1 tbsp olive oil1 tsp brown sugar 50ml/2fl oz balsamic vinegar
Method
1. Pound the sage, thyme garlic and olive oil to a thick paste, using a pestle and mortar. Smear this over the lamb fillets. 2. Put the beans, red onion, garlic, thyme, tomatoes and parsley in a pan with the olive oil. Place over medium heat and simmer for 3-4 minutes, stirring, to heat through. Add a splash of balsamic vinegar and a squeeze of lemon juice. Season with salt and freshly ground black pepper. Set aside and keep warm. 3. Meanwhile make the chutney. Cook the finely shredded leeks in olive oil for a few minutes, then add the balsamic vinegar and brown sugar. Cook for five minutes on a medium-low heat.4. For the lamb heat a heavy-based frying pan over medium-high heat until hot. Add the lamb and sear for two minutes on each side. Transfer to a warm plate. 5. Reduce the heat to medium-low. Add a large glug of balsamic vinegar to the pan. Sizzle for a few seconds, scraping up any sediment from the pan. Season with salt and pepper then add to the chutney mixture.6. To serve, spoon the bean mixture onto warm serving plates. Place the lamb on top and drizzle on the hot leek chutney.
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