The spicy Lamb works so well with the Mixed Beans and Goats Cheese. This dish oozes flavour , you will delight in serving this meal to your guests.


  • Lamb and Rub

  • 400g lamb fillets

  • 2 tbs. rice bran oil

  • 1 tbs. cumin seed, roasted and ground

  • 1 tbs. coriander seed, roasted and ground

  • 1 tsp. black pepper, roasted and ground

  • 1 tsp. cardamon pods, seeds removed, roasted and ground

  • 1 tsp. chili flakes

  • 1 tbs. sea salt flakes

  • Mixed Bean Goats Cheese Salad

  • 125g green beans, tip trimmed, cut in half

  • 125g butter beans, tip trimmed and cut down their middle to reveal pods

  • 400g tinned white beans, washed and drained

  • 1 tbs. chardonnay vinegar

  • 1 tbs. extra virgin oilve oil

  • salt to taste 75g goats cheese

  • To Serve

  • ¼ cup baby mint

  • 100g fresh natural set yoghurt

  • limes, halved and grilled


  • 1.

    Prepare spice mix by combining cumin, coriander, black pepper, cardamon, chili and sea salt. Roll the lamb fillets through spice mix, ensuring they are well coated. Heat the rice bran oil in a griddle pan and place the lamb fillets on, turning frequently for 4-5 mins so they are cooked evenly and still pink and medium-rare in the centre.

  • 2.

    Quickly combine the three beans in a medium bowl and dress with the vinegar and olive oil, season with sea salt as needed, crumble over goats cheese.

  • 3.

    Allow lamb fillets to rest for 1-2 mins, slice and serve with a helping of the bean salad, a dollop of yoghurt and garnish with the baby mint leaves and grilled limes.

  • 4.

    TIP: butter beans are sometimes called lima beans.


Serves: 4
Time: 15 minutes

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