Lamb Fillet with Flageolet Beans and Leek Chutney

Herbed lamb fillets seared and served over a warm flageolet bean salad with a sweet balsamic leek chutney.

Dinner Lamb Main Course High Protein Gluten Free

Estimated Nutrition

Calories

592.3

kcal / serving

1184.5 kcal total

Carbs

32.4g

per serving

64.8 g total

Fat

29.1g

per serving

58.2 g total

Protein

52.7g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

for chutney

CondimentsSauces

tsp

Balsamic Vinegar

splash for beans

Balsamic Vinegar

for chutney

Fruits

tsp

Lemon Juice

squeeze for beans

LegumesPulses

400

Flageolet Beans

canned, drained and rinsed

Meat

350

Lamb Fillet

two fillets

NutsSeeds

tbsp

Sage

finely chopped

tbsp

Thyme

finely chopped

2.5

piece

Garlic

cloves, finely chopped

piece

Garlic

cloves, chopped, for the beans

sprig

Thyme

for the beans

tbsp

Parsley

flatleaf, chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

for the herb paste

tbsp

Olive Oil

for the beans

tbsp

Olive Oil

for the chutney

Vegetables

piece

Red Onion

finely chopped

0.5

punnet

Cherry Tomato

quartered

piece

Leek

finely sliced

Method

Smear the herb paste over the lamb fillets.

Simmer beans, red onion, garlic, thyme, tomatoes, and parsley in oil for 4 minutes.

Add balsamic vinegar and lemon juice to the beans and season well.

Sauté sliced leeks in olive oil until softened.

Add balsamic vinegar and brown sugar to leeks and cook for 5 minutes.

Pound sage, thyme, garlic, and olive oil into a thick paste using a mortar.

Sear lamb fillets in a hot frying pan for 2 minutes per side.

Deglaze the lamb pan with a splash of balsamic vinegar and stir into the chutney.

Serve lamb fillets over the bean mixture and drizzle with the hot chutney.