Spiced Lamb, Mixed Beans, Goats Cheese

Hayden Quinn

Cook Time 15 minutes

Servings 4


Lamb and Rub
400g lamb fillets
2 tbs. rice bran oil
1 tbs. cumin seed, roasted and ground
1 tbs. coriander seed, roasted and ground
1 tsp. black pepper, roasted and ground
1 tsp. cardamon pods, seeds removed, roasted and ground
1 tsp. chili flakes
1 tbs. sea salt flakes

Mixed Bean Goats Cheese Salad
125g green beans, tip trimmed, cut in half
125g butter beans, tip trimmed and cut down their middle to reveal pods
400g tinned white beans, washed and drained
1 tbs. chardonnay vinegar
1 tbs. extra virgin oilve oil
salt to taste 75g goats cheese

To Serve
¼ cup baby mint
100g fresh natural set yoghurt
limes, halved and grilled


Prepare spice mix by combining cumin, coriander, black pepper, cardamon, chili and sea salt. Roll the lamb fillets through spice mix, ensuring they are well coated. Heat the rice bran oil in a griddle pan and place the lamb fillets on, turning frequently for 4-5 mins so they are cooked evenly and still pink and medium-rare in the centre.

Quickly combine the three beans in a medium bowl and dress with the vinegar and olive oil, season with sea salt as needed, crumble over goats cheese.

Allow lamb fillets to rest for 1-2 mins, slice and serve with a helping of the bean salad, a dollop of yoghurt and garnish with the baby mint leaves and grilled limes.

TIP: butter beans are sometimes called lima beans.

Developed by Hayden Quinn as seen in Hayden Cook Summer Ebook


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