With green bean and walnut salad
8 lamb fillets/tenderloins
1 tbsp sesame oil
2 tbsp hoisin
Green bean and walnut salad
300 g green beans
30 g butter, melted
100 g walnut halves, toasted
half a small red onion, finely sliced
¼ cup coriander leaves
1. Brush the lamb fillets with combined sesame oil and hoisin. Season with salt and pepper. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high.
2.Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned.
3.Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the lamb for 2 minutes before serving. To serve, slice the lamb diagonally and serve on top of warm salad.
To make Green bean and walnut salad: cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander leaves, serve immediately.