Spiced Fillet of Lamb with Cannellini Beans

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

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