Hoisin lamb fillet with green beans and walnut salad![]() ![]() ![]() ![]() |
Ingredients
Green beans and walnut salad
|
Method |
Energy kJ (kcal) | 1785 (426) |
Protein (g) | 28.7 |
Fat (g) | 32.2 |
Saturated (g)
|
9.0 |
Carbohydrate (g) | 4.7 |
Sugars (g)
|
3.7 |
Sodium (mg) | 237 |
Iron (mg) | 3.6 |
Zinc (mg) | 3.3 |
Vitamin B12 (ug) | 1.9 |
Vitamin D (ug) | 0.4 |
Selenium (ug) | 19.3 |
Cook one side of lamb until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat three times so all sides are browned.
Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Rest the lamb for a few minutes before serving. To serve, slice the lamb diagonally and serve on top of warm salad.
To make the salad
Cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander leaves, serve immediately.