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Spiced Fillet of Lamb with Cannellini Beans

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
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Calories: 940
Ingredients Method Nutrition Notes

Ingredients
  

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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