Lamb & Flageolet Bean Salad
|Lamb fillet||300 Gram, trimmed of fat (1 Piece)|
|Mixed peppercorns||2 Tablespoon, roughly crushed|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Red onion||1 , cut into wedges|
|Canned pimentos||400 Gram, drained and sliced|
|Canned flageolet beans||400 Gram, drained, rinsed|
|Balsamic vinegar||2 Tablespoon|
|Fresh herbs||1 Tablespoon (For Garnish)|
Roll the lamb in the crushed peppercorns to coat well.
Heat the oil in a non-stick frying pan until hot.
Add the lamb and fry over high heat for 5-6 minutes, turning, until cooked to your liking Remove the lamb from the pan and set aside.
Add the garlic and onion to the pan and fry for 2-3 minutes.
Stir in the pimentos, beans, and balsamic vinegar, and heat through.
Turn the bean salad out of the pan on to a warmed serving dish.
Cut the lamb into thin slices and lay them on the bean salad.
Garnish with fresh herbs, if liked.