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Lamb fillet with spiced lentil pilaf

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Grilled, lean lamb with herby pesto, lentils, beans and vegetables.
Serves
4
Prep
20 minutes
Cook
30-35 minutes
Each 324g serving contains
KCal
342
Carbs
24.4g
Fibre
10.7g
Protein
23.1g
Fat
14.5g
Saturates
4.80g
Sugars
6.0g
Salt
0.29g
Portion Fruit & Veg
3
Ingredients
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Ingredients
250g lamb neck fillet
1 tsp dried oregano
good grind black pepper
25g fresh basil, roughly chopped
50g fresh parsley, roughly chopped
2 cloves garlic, crushed
juice and grated zest half lemon
1 tbsp extra-virgin olive oil
1 tbsp water
2 tsp rapeseed oil
1 red pepper, diced
1 yellow pepper, diced
1 courgette, diced
1 bunch spring onions, chopped
1 400g tin green lentils, drained and rinsed
1 400g tin flageolet or cannellini beans, drained and rinsed
1 tsp Dijon mustard
1 low-salt vegetable stock cube in 150ml boiling water
  1. Preheat oven to 190°C/gas mark 5. Add the lamb to a non-stick frying pan and cook for 4-5 minutes, turning regularly to seal the outside.
  2. Make the pistou by blending all the ingredients together into a paste, then set aside.
  3. Add the rapeseed oil to a saucepan with the red and yellow peppers and the courgette. Cook for 5-6 minutes, stirring regularly,
  4. Add the spring onions, lentils, beans and mustard, then mix well. Add the stock, put a lid on the pan, turn the heat low and simmer gently for 10 minutes, stirring occasionally.
  5. Meanwhile, sprinkle the lamb with oregano and black pepper, put on a baking sheet and bake for 5-7 minutes for pink or 10-12 for well done. Remove from the oven and allow to rest for 5 minutes before slicing thinly.
  6. Plate up the lentils, arrange the sliced lamb on top, then drizzle with the pistou.
Chefs tips
  • You can use pork tenderloin or chicken breast in place of lamb, but it will need an extra 10 minutes in the oven. Check the meat is cooked right through before serving.
  • Freezing instructions: Suitable for freezing once cooked. For best results, freeze the pilaf, pistou and lamb separately. Defrost in the fridge or microwave and reheat the pilaf and lamb until piping hot throughout.

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