About the Recipe
Try this succulent filet of lamb, served with cannellini beans. You will not be disappointed
Ingredients
For the Spiced Fillet of Lamb
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1 Tbsp Rapeseed Oil
1 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Ground Coriander
Juice of 1 Lemon
2 x 300g Fillets of Lamb
Sea Salt & Freshly Ground Black Pepper
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For the Cannellini Beans
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2 Tbsp Rapeseed Oil
2 Red Peppers, deseeded and chopped finely
2 Tsp Red Wine Vinegar
Pinch Dried Chilli Flakes
2 Garlic Cloves, peeled and chopped finely
2 400g cans of Cannellini Beans, drained and rinsed
Sea Salt & Freshly Ground Black Pepper
2 Tbsp Mint leaves, chopped finely
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For the Mint & Yoghurt Dressing
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150ml Natural Yoghurt
1 Garlic Cloves, peeled and chopped finely
4 Tbsp Mint leaves, chopped finely
1 Lemon, zest and juice only
Sea Salt & Freshly Ground Black Pepper
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For the Red Pepper Puree
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1 Tbsp Rapeseed Oil
3 Red Peppers, deseeded and chopped roughly
2 Garlic Cloves, peeled and chopped
1 Tbsp Balsamic Vinegar
Sea Salt & Freshly Ground Black Pepper
Preparation
For the Fillet of Lamb
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Preheat the Oven to 200 degrees C
Remove any membrane from the Fillet of Lamb
Place the Rapeseed Oil, Spices, Lemon Juice and Salt & Pepper to taste in a shallow bowl and mix together
Coat the Fillet of Lamb in the mixture and leave to marinade for 1-2 hours
Place in a shallow baking tray and cook in the oven for 15 minutes
Remove and allow to rest for 10 minutes
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For the Cannellini Beans
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Heat the Rapeseed Oil in a saucepan
Add the finely chopped Red Peppers and sauce for 5 minutes over a gentle heat
Add add the Red Wine Vinegar, Chilli Flakes and Garlic and cook for further 1 minute
Add the Cannellini Beans and warm through
Add Sea Salt & Freshly Ground Black Pepper to taste
Stir in the chopped Mint
Set aside and allow to cool slightly
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For the Yoghurt Dressing
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Place the Yoghurt, Garlic, Mint, Lemon Zest and Juice in a small bowl and stir well to combine
Add Sea Salt and Freshly Ground Black Pepper to taste
Set aside in the fridge until serving
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For the Red Pepper Puree
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Heat the Rapeseed Oil in a frying pan
Add the Red Peppers and cook over a gentle heat for 10 minutes, or until softened but not browned
Add the Garlic and Balsamic Vinegar
Season to taste with Sea Salt and Freshly Ground Black Pepper
Cook for a further 2 minutes
Remove from the heat and leave to cool a little
Place in a food processor and been until smooth
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To Serve
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Divide the Cannellini Beans between 2 plates
Slice the Fillet of Lamb and divide and place on top of the Beans
Spoon over the Yoghurt Dressing
Drizzle the Red Pepper Puree around the Beans and Lamb