Spiced Fillet of Lamb with Cannellini Beans

Tender lamb fillet, spice-rubbed and seared pink, resting on a warm, garlicky cannellini bean stew — a plate that feels special but is genuinely simple. Rich lamb and creamy beans are a classic, comforting pairing.

From Recipes to Bank — the original ring binder where this site began, circa 2008.

Why this works

• A quick sear and rest keeps the lean lamb fillet pink, tender and juicy.
• A warm spice rub forms a fragrant crust as the lamb cooks.
• Soft cannellini beans make a comforting, savoury bed that soaks up the juices.

Ingredient notes and swaps

• Lamb fillet or loin — lean and quick-cooking; best served pink.
• Cumin, coriander and paprika — the warm rub; a little chilli for heat.
• Cannellini beans — tinned is fine; warm through with garlic and stock.
• Garlic, rosemary and lemon — to lift the beans.
• Good olive oil — for the beans and to finish.

Spiced Fillet of Lamb with Cannellini Beans

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Try this succulent filet of lamb, served with cannellini beans. You will not be disappointed

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2 people

Course: Main Course

Cuisine: Mediterranean

Calories: 940

Ingredients Method Nutrition Notes

Ingredients

  

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For the Spiced Fillet of Lamb

• 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

For the Cannellini Beans

• 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

For the Mint & Yoghurt Dressing

• 150ml Natural Yoghurt
• 1 Garlic Clove, peeled and chopped finely
• 4 Tbsp Mint leaves, chopped finely
• 1 Lemon, zest and juice only
• Sea Salt & Freshly Ground Black Pepper

For the Red Pepper Puree

• 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

Method

 

For the Fillet of Lamb

1. Preheat the Oven to 200 degrees C
2. Remove any membrane from the Fillet of Lamb
3. Place the Rapeseed Oil, Spices, Lemon Juice and Salt & Pepper to taste in a shallow bowl and mix together
4. Coat the Fillet of Lamb in the mixture and leave to marinade for 1-2 hours
5. Place in a shallow baking tray and cook in the oven for 15 minutes
6. Remove and allow to rest for 10 minutes

For the Cannellini Beans

1. Heat the Rapeseed Oil in a saucepan
2. Add the finely chopped Red Peppers and sauté for 5 minutes over a gentle heat
3. Add the Red Wine Vinegar, Chilli Flakes and Garlic and cook for further 1 minute
4. Add the Cannellini Beans and warm through
5. Add Sea Salt & Freshly Ground Black Pepper to taste
6. Stir in the chopped Mint
7. Set aside and allow to cool slightly

For the Yoghurt Dressing

1. Place the Yoghurt, Garlic, Mint, Lemon Zest and Juice in a small bowl and stir well to combine
2. Add Sea Salt and Freshly Ground Black Pepper to taste
3. Set aside in the fridge until serving

For the Red Pepper Puree

1. Heat the Rapeseed Oil in a frying pan
2. Add the Red Peppers and cook over a gentle heat for 10 minutes, or until softened but not browned
3. Add the Garlic and Balsamic Vinegar
4. Season to taste with Sea Salt and Freshly Ground Black Pepper
5. Cook for a further 2 minutes
6. Remove from the heat and leave to cool a little
7. Place in a food processor and blend until smooth

To Serve

1. Divide the Cannellini Beans between 2 plates
2. Slice the Fillet of Lamb and divide and place on top of the Beans
3. Spoon over the Yoghurt Dressing
4. Drizzle the Red Pepper Puree around the Beans and Lamb

Nutrition

Calories: 940kcalCarbohydrates: 31gProtein: 50gFat: 67gSaturated Fat: 20gSodium: 180mgFiber: 8gSugar: 20g

Notes

For best results, marinate the lamb for the full 1-2 hours to allow the spices to deeply infuse the meat.
When cooking the red peppers, use a gentle heat to soften them without browning, preserving their sweet flavour and vibrant colour.
Allow the lamb to rest for 10 minutes after cooking to ensure it remains juicy and tender.

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Tips for success

• Sear the lamb hard for colour, then rest it well before slicing.
• Do not overcook — lamb fillet is best pink and juicy.
• Warm the beans gently with garlic and a little stock so they stay whole and creamy.
• Slice the rested lamb across the grain and fan it over the beans.

Make ahead, storage and reheating

• Make ahead — the beans can be prepared ahead and warmed; sear the lamb fresh.
• Storage — the beans keep two to three days.
• Freezing — the beans freeze well; cook the lamb fresh.

What to serve it with

• With wilted greens or a crisp salad, and bread for the beans.
• A glass of medium-bodied red.

FAQ

How should lamb fillet be cooked? Seared and served pink, around 55 to 60C then rested, for the best texture.

Can I use tinned beans? Yes — they make this a quick supper; rinse and warm them through.

Can I use a different cut? Leg steaks or chops work well; adjust the timing to their thickness.

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