Name: Lamb fillet with spiced lentil pilaf
Prep time: 20 minutes
Cook time: 30-35 minutes
Yield: 4
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

Guide to the symbols

Grilled, lean lamb with herby pesto, lentils, beans and vegetables.

Serves

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

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

Please view Whisk.com privacy policy for more information

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

Method

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.
Make the pistou by blending all the ingredients together into a paste, then set aside.
Add the rapeseed oil to a saucepan with the red and yellow peppers and the courgette. Cook for 5-6 minutes, stirring regularly,
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.
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.
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.