← All recipes

Lamb fillet with flageolet beans and leek chutney

This Lamb fillet with flageolet beans and leek chutney recipe uses Olive Oil and Brown Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Put the beans, red onion, garlic, thyme, tomatoes and parsley in a pan with the olive oil.

2. 2

   Place over medium heat and simmer for 3-4 minutes, stirring, to heat through.

3. 3

   Add a splash of balsamic vinegar and a squeeze of lemon juice.

4. 4

   Season with salt and freshly ground black pepper.

5. 5

   Set aside and keep warm.

6. 6

   Meanwhile make the chutney.

7. 7

   Cook the finely shredded leeks in olive oil for a few minutes, then add the balsamic vinegar and brown sugar.

8. 8

   Cook for five minutes on a medium-low heat.

9. 9

   For the lamb heat a heavy-based frying pan over medium-high heat until hot.

10. 10

    Add the lamb and sear for two minutes on each side.

11. 11

    Transfer to a warm plate.

12. 12

    Reduce the heat to medium-low.

13. 13

    Add a large glug of balsamic vinegar to the pan.

14. 14

    Season with salt and pepper then add to the chutney mixture.

15. 15

    To serve, spoon the bean mixture onto warm serving plates. Place the lamb on top and drizzle on the hot leek chutney.