- 1 tbsp finely chopped sage
- 1 tbsp finely chopped thyme
- 2-3 garlic cloves, finely chopped
- olive oil
- 2 lamb fillets, weighing about 175g/6oz each
- 400g/14oz canned flageolet beans, drained and rinsed
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 2 thyme sprigs
- ½ punnet of cherry tomatoes, quartered
- 1 tbsp chopped flatleaf parsley
- 1 tbsp olive oil
- splash of balsamic vinegar
- good squeeze of lemon juice
- salt
- freshly ground black pepper
- 1 leek, finely sliced
- 1 tbsp olive oil
- 1 tsp brown sugar
- 50ml/2fl oz balsamic vinegar
- Pound the sage, thyme garlic and olive oil to a thick paste, using a pestle and mortar. Smear this over the lamb fillets.
- Put the beans, red onion, garlic, thyme, tomatoes and parsley in a pan 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 freshly ground black pepper. Set aside and keep warm.
- Meanwhile make the chutney. Cook the finely shredded leeks in olive oil for a few minutes, then add the balsamic vinegar and brown sugar. Cook for five minutes on a medium-low heat.
- For the lamb heat a heavy-based frying pan over medium-high heat until hot. Add the lamb and sear for two minutes on each side. Transfer to a warm plate.
- Reduce the heat to medium-low. Add a large glug of balsamic vinegar to the pan. Sizzle for a few seconds, scraping up any sediment from the pan. Season with salt and pepper then add to the chutney mixture.
- To serve, spoon the bean mixture onto warm serving plates. Place the lamb on top and drizzle on the hot leek chutney.