John Myers
Beans and Tomato Pan with Lamb Fillets
The perfect beans and tomato pan with lamb fillets recipe with a picture and simple step-by-step instructions.
- 250 g Snow peas
- Salt
- 2 Pc. Fresh shallots
- 250 g Date tomatoes
- 3 Pc. Garlic cloves
- 2 NS. Lamb fillets
- 2 tbsp Olive oil
- 0,5 bunch Basil
- 1 tsp Finely chopped savory
- Salt and pepper
- Clean the snow peas, cut into pieces about 2 cm in size and cook in boiling salted water for 10 minutes. Remove, cool and drain. Peel the shallots and cut into rings. Press on the garlic cloves. Wash and drain the tomatoes. Salt and pepper the lamb fillets all around and cut into bite-sized pieces in a pan in hot olive oil with the garlic cloves over high heat for about 3 minutes. Take the lamb pieces out of the pan, keep them warm. Reduce the heat and put the shallots, beans and tomatoes in the same pan for 5 minutes. Simmer over medium heat. Add the lamb pieces to the beans and tomatoes in the pan. Season with salt, pepper and savory. Roughly chop the basil, add to the pan, mix in gently and serve hot.
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