Bean Salad with Lamb

Ingredients

• 600 g lamb fillet
• Salt
• Pepper
• 1 tbsp butter
• 2 sprigs thyme
• 400 g white beans (canned; drained weight)
• 2 handfuls baby spinach
• 2 tbsp white wine vinegar
• 1 tsp balsamic vinegar
• 3 tbsp olive oil
• 1 stalk Parsley
• 2 tbsp pine nuts

Instructions

1. 1.

   Rub lamb fillets with salt and pepper. Melt butter in a pan, sear the meat on all sides over high heat. Transfer to a preheated oven at 200 °C (180 °C fan; gas: level 3) for 10 minutes. Wash thyme, shake dry and finely chop. Sprinkle lamb with thyme, wrap in foil and let rest for a few minutes.

2. 2.

   Drain beans, rinse with water and let drain. Wash spinach, discard stems and spin dry.

3. 3.

   Whisk together white wine vinegar, balsamic vinegar, salt, pepper and olive oil to make a dressing. Wash parsley, shake dry, chop and fold into the dressing. Toast pine nuts in a pan without oil until fragrant.

4. 4.

   Combine spinach and beans, toss with the dressing. Slice lamb diagonally into thin strips. Arrange salad on plates and top with the sliced meat.

5. 5.

   Serve bean salad with lamb sprinkled with pine nuts.