Heat a chargrill pan over a moderate heat, add the lamb and cook for about 10 minutes, turning frequently until browned and tender, the middle should still be a little pink, if you prefer it well done allow a few more minutes. Remove the meat from the pan and set to one side to rest.
Meanwhile cook the potatoes in a pan of boiling water for 10-12 minutes until tender. Drain thoroughly and stir through the mint. Blanch the beans in boiling water for about 3 minutes until they just turn bright green, drain and rinse briefly in cold water.
Cook the tomatoes in the same pan that cooked the lamb for about 5 minutes until they just start to soften. Whisk the balsamic, olive oil, Dijon mustard, garlic and 1 tbsp of cold water together, season to taste. Place the potatoes, green beans and lamb on a serving plate, top with the tomatoes and drizzle over the dressing to serve.
- 250g cherry tomatoes
- 450g baby new potatoes , cut in half
- 175g trimmed green beans
- 2 tbsp balsamic vinegar
- 4 tbsp blended olive oil
- 1 tsp Dijon mustard
- 1 Clove garlic , crushed
- 350g lamb , ideally neck fillets
- 2 tbsp mint , chopped
Total time required
- Preparation time:
- Cooking time:
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