• Prep Time 10 minutes
  • Cook Time 25 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Description

The original article was first published in TheStar Online. Read the full article here.


Recipe Ingredient

  • 400g lamb tenderloin, fat and silver skin removed
  • 8 cloves garlic, chopped
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp coconut oil
  • 1 medium onion, chopped
  • 1 stalk spring onion, chopped
  • 2 tbsp tomato paste
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 3 sprigs fresh thyme, chopped
  • 1 tbsp balsamic vinegar
  • 500ml vegetable stock
  • 600g canned butter beans/white kidney beans or beans of your choice
  • coarse salt and ground black pepper to taste
  • 1 tbsp honey
  • 20g feta cheese
  • parsley and coriander, chopped, for garnishing

Instructions

  1. Marinate lamb with half the garlic, salt, pepper and a little olive oil.
  2. Heat coconut oil in a frying pan and sauté onion, spring onion, and remaining garlic until fragrant.
  3. Add tomato paste, chilli flakes, smoked paprika, thyme, balsamic vinegar, stock and beans. Season with sea salt, black pepper and honey and leave to simmer for 8-10 minutes or until mixture slightly thickens. Remove from the heat.
  4. Heat grill/cast iron skillet/non-stick pan. Brush some coconut oil on the lamb. Grill marinated lamb on each side for 4-6 minutes. Remove from heat and rest lamb for 5 minutes before slicing.
  5. Serve lamb on beans. Sprinkle crumbled feta cheese and garnish with parsley and coriander.

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