Lamb marinated in olive oil and thyme and served with flageolet beans

From Mike Robinson, a tasty no-fuss dish of juicy herb-coated seared lamb fillets with Mediterranean-style flageolet beans
By Mike Robinson
Lamb marinated in olive oil and thyme and served with flageolet beans
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 tbsp finely chopped sage
  • 1 tbsp finely chopped thyme
  • 2-3 clove garlic, finely chopped
  • olive oil
  • 2 lamb fillets, weighing about 175g each
  • generous knob of butter
  • 1/2 tbsp plain flour
  • 100 ml red wine
  • black pepper

For the beans:

  • 400 g tinned flageolet beans, drained and rinsed
  • 1 red onion, finely chopped
  • 2 clove garlic, chopped
  • 2 sprig thyme
  • 1/2 punnet of cherry tomatoes, quartered
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp olive oil
  • splash of balsamic vinegar
  • good squeeze of lemon juice
  • black pepper


1. Pound the sage, thyme garlic and olive oil to a thick paste, using a pestle and mortar. Smear this over the lamb fillets.

2. Put the beans, red onion, garlic, thyme, tomatoes and parsley in a saucepan with the olive oil. Place over medium heat and simmer for 3-4 minutes, stirring, to heat through. Add a splash of balsamic vinegar and a squeeze of lemon juice. Season with salt and pepper. Set aside and keep warm.

3. Heat a heavy-based frying pan over medium-high heat until hot. Add the lamb and sear for 2 minutes on each side. Transfer to a warm plate.

4. Reduce the heat to medium-low. Add the knob of butter to the pan. Sizzle for a few seconds, scraping up any sediment from the pan. Sprinkle in the flour and stir for 30 seconds. Stir in the wine, bring to the boil, then simmer for a minute or two until thickened and slightly reduced. Season with salt and pepper.

5. To serve, spoon the bean mixture onto warm serving plates. Place the lamb on top and drizzle the sauce over the lamb.

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