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Lamb Fillet with Butter Beans and Creamy Mustard

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.


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