Serves

4

Information

Cook Time: 20 minutes Preparation Time: 15 minutes

Ingredients

400g tinned white beans, drained • Chicken stock cubes to make up 100ml • ½ tablespoon Dijon mustard • 4 tablespoons olive oil • 1 small handful of coriander leaves, roughly chopped • 1 tablespoon cumin seeds, lightly crushed • 1 tablespoon coriander seeds, lightly crushed • 1 teaspoon chilli flakes, lightly crushed • Sea salt • Freshly ground pepper • Runny honey • 4 fillets of lamb, each about 175g, trimmed

Method

Coat the fillets of lamb in the spice mix until evenly covered (all the dry spices) • Place the beans, mustard, stock and three tablespoons of oil in a saucepan and gently heat until the beans are heated through and the liquid is just beginning to simmer • Remove from heat and mash roughly • Stir in the coriander and season well • Keep the mash warm while you cook the lamb • Heat the remaining oil in a frying pan • Add the lamb and cook for 7-9 minutes (medium), turning now and again • Leave to rest for a couple of minutes before slicing • Serve with the mash • As an alternative, drizzle with honey • Perfect with a glass of the Vinalda red wine