Lamb Loin and Fillets with Beans and Tomatoes

by Sue Lawrence

Serve with the vine tomatoes and a couple of spoonfuls of the beans.
SERVINGS    
 
2
PREPARATION TIME
15 MINS
COOKING TIME
30 MINS

Ingredients

2 Loins and 2 Fillets
Olive Oil
1 Onion (peeled and chopped)
2 Garlic Cloves (peeled and chopped)
500g dried Cannellini beans (soaked overnight)
500ml Hot Lamb Stock
2 fresh Bay leaves
Salt and Pepper
750g Cherry Tomatoes on the vine

Lamb Loin and Fillets with Beans and Tomatoes

Instructions

Heat 3 tablespoons oil in a saucepan and gently fry the onion and garlic, rinse the beans and add them to the pan, stirring well. Add the hot stock, bay leaves and plenty of ground pepper, boil rapidly for a couple of minutes then cover and simmer for about an hour or until the beans are tender. Add 2 teaspoons of salt then check the seasoning again adding more if required.

Place the cherry tomatoes, still on the vine, on a baking tray and drizzle with oil then cook at 190ºC/375ºF/Gas 5 for about 30 minutes or until just tender.

Rinse the Lamb under cold running water and pat dry with kitchen paper, rub it all over with 2 tablespoons olive oil and leave to come up to room temperature. Heat a griddle pan to very hot, season the Lamb and add firstly the Loins searing for approximately 5-6 minutes before adding the Fillets and continuing to cook for another 2-3 minutes on each side. Leave the Lamb to rest for 5-10 minutes before slicing to serve.

Serve with the vine tomatoes and a couple of spoonfuls of the beans.

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