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Lamb fillet with snake beans and chilli

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8 lamb fillets/tenderloins
1 tbsp sesame oil
2 tbsp hoisin
1 bunch snake beans, cut into 3cm lengths, cooked
100 g roasted peanuts
0.25 cup mint leaves
0.25 cup coriander leaves
extra 2 tbsp sesame oil
2 tbsp peanut oil
rind and juice from a large lime
1 small red chilli, finely chopped (optional)


1 Brush the lamb fillets with combined sesame oil and hoisin. Season with salt and pepper.
2 Preheat 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.
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 slicing.
4 To 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.


1 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.
2 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.