Pan-fried lamb fillets, green beans and walnuts make for a great mix in this warm salad.
Brush the lamb fillets with combined sesame oil and hoisin. Season with salt and pepper. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.
Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned.
Test for doneness with tongs. Rare is soft when pressed, medium is springy and well
Done is very firm. Rest the lamb for 2 minutes before serving. To serve, slice the lamb diagonally and serve on top of warm salad.
To make the green bean and walnut salad: cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander leaves, serve immediately.
Replace the lamb fillet/tenderloin with lamb eye of shortloin/backstrap or lamb round or topside steaks. Pan-fry, rest and slice lamb as directed.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.
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