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🥗 Flavorful Lamb Fillet on Bean Salad

433 kcal · 30 min · 4 servings

Ingredients

• 250 g white beans (can)
• 300 g green beans
• 250 g cherry tomatoes
• 4 leaves Lollo biondo
• 4 tbsp white wine vinegar
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 600 g lamb fillet
• 2 tbsp ghee
• 1 tbsp mustard seeds

Instructions

1. 1. Drain the white beans and rinse them under cold running water. Let them drain well.
2. 2. Wash the green beans and trim off the tough ends.
3. 3. Boil the green beans in salted water for 6 to 8 minutes.
4. 4. Drain the beans and rinse them with cold water to stop the cooking process.
5. 5. Let the green beans drain well as well.
6. 6. Wash the cherry tomatoes and cut them in half.
7. 7. Wash the salad leaves and dry them thoroughly.
8. 8. Tear the salad leaves into bite-sized pieces.
9. 9. Whisk vinegar, oil, salt, and pepper together in a bowl.
10. 10. Toss the drained beans with the dressing mixture.
11. 11. Season the lamb fillet with salt and pepper.
12. 12. Heat ghee in a pan.
13. 13. Sear the lamb fillet on all sides over medium heat.
14. 14. Cook the meat for about 3 minutes.
15. 15. Add the mustard seeds to the pan.
16. 16. Fry the mustard seeds briefly.
17. 17. Turn the lamb fillet in the mustard seeds.
18. 18. Wrap the meat in aluminum foil.
19. 19. Let the meat rest for 4 minutes.
20. 20. Finally, adjust the seasoning of the bean salad.
21. 21. Distribute the salad with the tomatoes onto plates.
22. 22. Slice the lamb fillet.
23. 23. Place the lamb fillet slices on top of the salad.

Nutrition per serving

• kcal: 433
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 9 g