500g lamb fillets
4 tbsp olive oil
2 tbsp Cajun spice mix
250g green beans
6 ripe tomatoes
handful of local black olives
freshly chopped herbs (basil, tarragon, Italian parsley, etc) to taste

Trim the silver skin then toss the lamb fillets in half the olive oil with a sprinkle of the Cajun spice mix. Top and tail the beans then simmer in salted water until crisp tender. Cut the tomatoes into wedges.

Heat a pan with the remaining olive oil until very hot then quickly cook the lamb fillets for about three minutes each side. Leave to rest for four to five minutes.

Slice each lamb fillet diagonally into three or four pieces then toss with the beans and tomatoes.

Serve on an attractive platter scattered with the olives and herbs with crusty French bread as an accompaniment.

Serves four.

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