Pan-fried lamb fillets, green beans and walnuts make for a great mix in this warm salad.


  • 8 lamb fillets/tenderloins

  • 1 tbsp sesame oil

  • 2 tbsp hoisin

  • Green bean and walnut salad

  • 300 g green beans

  • 30 g butter, melted

  • 100 g walnut halves, toasted

  • Half a small red onion, finely sliced

  • ¼ cup coriander leaves


  • 1.

    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.

  • 2.

    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.

  • 3.

    Test for doneness with tongs. Rare is soft when pressed, medium is springy and well

  • 4.

    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.

  • 5.

    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.

  • Tips:

  • 1.

    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.

  • 2.

    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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