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Lamb fillet with snake beans and chilli



Prep Time


Cook Time



8lamb fillets/tenderloins
1 tbspsesame oil
2 tbsphoisin
1bunch snake beans, cut into 3cm lengths, cooked
100 groasted peanuts
0.25 cupmint leaves
0.25 cupcoriander leaves
extra 2 tbspsesame oil
2 tbsppeanut oil
rind and juice from a large lime
1small red chilli, finely chopped (optional)


1Brush the lamb fillets with combined sesame oil and hoisin. Season with salt and pepper.
2Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. 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.
3Test 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 slicing.
4To serve, slice the lamb diagonally and toss with the snake beans, peanuts, mint and coriander leaves, and the combined extra sesame oil, oil, rind, juice and chilli.


Replace the lamb fillet/tenderloin with lamb eye of shortloin/backstrap or lamb round or topside steaks. Pan-fry, rest and slice lamb as directed.
Meat should sizzle when you add it to the pan. Keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.

Recipe suggessions based on what you have in your fridge.

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