Title: Lamb Fillet with Butter Beans And Creamy Mustard
Categories: Sainsbury10
Yield: 4 servings

1 ts Olive oil
500 g Lamb neck fillets; cut into
-very thin
; slices (1lb)
1 200 millilit half fat creme
-fraiche
1 420 gram can butterbeans;
-drained & rinsed
1 1/2 tb Wholegrain mustard
8 Pitted black olives; chopped
Salt and freshly ground
-black pepper

Heat the oil in a frying pan and cook half the lamb over a moderate heat
for 3-4 minutes, turning over halfway. Transfer the lamb to a warmed
serving plate, cover with foil and keep in a warm place while cooking the
second batch of lamb in the same way. Transfer to the warmed plate.

Heat the creme fraiche, beans and mustard in the pan. When bubbling, add
the lamb and olives and any juices. Seasoning to taste and simmer for 2
minutes.

Serve immediately.

Notes Delicious served with creamed potatoes and courgettes.

Converted by MC_Buster.

NOTES : Tender pieces of lamb cooked in a creamy sauce with butterbeans,
olives and wholegrain mustard.Delicious served with foccacia bread.

Converted by MM_Buster v2.0l.