Ingredients

• 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

Directions

• 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.