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Lamb fillet with spiced lentil pilaf

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Lamb fillet with spiced lentil pilaf
Grilled, lean lamb with herby pesto, lentils, beans and vegetables.
Serves
4
Prep
20 minutes
Cook
30-35 minutes
Each 324g serving contains (excludes serving suggestion)
KCal
342
Carbs
24.4g
Fibre
10.7g
Protein
23.1g
Fat
14.5g
Saturates
4.8g
Sugars
6.0g
Salt
0.29g
Fruit/Veg Portion
3
Ingredients

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
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Method

Recipe 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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