Ingredients

• 1 tbsp olive oil
• 1 lamb steak
• cut in half
• ½ tsp chopped fresh rosemary
• ½ tsp chopped fresh thyme leaves
• 25g/1oz unsalted butter
• 2 cooked beetroot
• quartered
• 100g/3½oz green beans
• blanched and refreshed
• salt and freshly ground black pepper

Directions

• For the lamb
• place the oil
• lamb
• rosemary and thyme into a bowl and mix well. Season with salt and freshly ground black pepper.
• Heat a griddle pan until smoking then add the lamb. Cook for three minutes on each side
• or until cooked through
• then remove from the heat and leave to rest for two minutes.
• For the beans and beetroot
• melt the butter in a frying pan over a medium heat. Add the beetroot and cook for three minutes.
• Add the beans and cook for three more minutes and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place the beans in the middle of a plate and place the lamb on top.