Local Life - St Helens - Mar/Apr 2022

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56 Seared Lamb Fillet with Beans and Garlic Minted Dressing Serves 4 Prep time: 15 minutes Marinate: 1 hour or overnight Cook time: 50 minutes Succulent beef served with a delicious rich and tangy garlic and herb sauce makes a sensational feast. Any leftover meat can be served cold with salad the following day. Ingredients 500g lamb fillet 1 garlic clove, crushed Grated zest of 1 lemon 1 tsp cumin powder 1 tbsp olive oil plus a little extra for frying 150g green beans or sprouting broccoli, trimmed 250g mixed green leaves, baby spinach or rocket leaves 150g cherry tomatoes, halved ½ red onion, finely diced Dressing 1 bulb of garlic Drizzle of olive oil 200g Greek yoghurt Handful of mint leaves 1 tsp honey or maple syrup 2 tbsp balsamic vinegar Pinch of cumin ½ tsp Dijon mustard Method 1. For the lamb, mix together the garlic, lemon zest, cumin and olive oil and rub over the lamb. Leave to marinate in the fridge for at least 1 hour or overnight. 2. For the dressing, place the garlic bulb in a piece of foil and drizzle over a little oil. Bake in the oven for about 30 minutes. Cool slightly then squeeze out the garlic pulp into a blender. Add the remaining ingredients for the dressing and blend together. Season to taste. 3. Preheat the oven to 220C/200C fan/gas mark 7. Sear the lamb in a frying pan with a little olive oil so that it is brown all over. Place in the oven and roast for 15-20 minutes. Allow to rest for 5-10 minutes. Slice thinly. 4. Blanch the beans or broccoli in boiling water until al dente, drain and refresh under cold water. Pile the green leaves on a platter and top with the beans, tomatoes and onion. Arrange the lamb on top and drizzle over the dressing to serve. Nutritional information per serving: 437kcal, fat 33g (of which saturates 15g), carbohydrates 6.7g (of which sugars 5.7g), protein 28g, fibre 1.9g.
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Local Life - St Helens - Mar/Apr 2022

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