Spicy Lamb Fillet with White Bean Salad
- 250 grams white Beans (canned)
- 300 grams green Beans
- 250 grams Cherry tomatoes
- 4 leaves Lollo Bionda
- 4 Tbsps White vinegar
- 6 Tbsps olive oil
- peppers (freshly ground)
- 600 grams Lamb fillet
- 2 Tbsps clarified butter
- 1 Tbsp Mustard seed
Drain the white beans from the can, rinse in a colander and drain. Rinse, trim and blanch the green beans for 6-8 minutes in boiling salted water. Drain and rinse with cold water.
Rinse and halve the cherry tomatoes. Rinse the Lollo Bionda lettuce leaves, trim, spin dry and pluck leaves.
Mix the vinegar with oil and season with salt and pepper. Add in the white beans and mix.
Season the lamb fillet with salt and pepper. Heat clarified butter in a pan and saute for about 3 minutes on low heat. Add mustard seeds into the pan, saute and coat the lamb fillets with it. Wrap the pan with aluminum foil and let rest for about 4 minutes.
To serve, spread the cherry tomatoes, green beans, lettuce and bean salad on plate and arrange the lamb fillet over it.