Spring Lamb and Bean Salad
500g/1lb 2oz lean lamb fillet
4 tbsp olive oil plus extra to fry
grated zest and juice of 1 lemon
1 garlic clove, crushed
a few sprigs of fresh mint, chopped
1 x 400g/14oz can cannellini beans, drained and rinsed
125g/4oz frisée lettuce or curly endive
225g/8oz baby plum tomatoes, halved
salt and ground black pepper
1 Season the lamb with salt and pepper. Heat some oil in a frying pan and fry the lamb over a medium heat for 5–7 minutes on each side for medium rare; 8–10 minutes for well done. Remove the lamb, cover and set aside.
2 To make the dressing, whisk together the oil, lemon zest and juice, the garlic and mint in a small bowl.
3 Put the beans, frisée or curly endive and the tomatoes in a bowl. Pour over the dressing and toss together lightly. Season to taste with salt and pepper.
4 Carve the lamb into slices and serve with the bean salad.