4 Lamb Fillets

(Sliced 2cm thick)

3 tbsp Extra Virgin Olive Oil

300 g Green Beans

(Ends chopped)

250 g Kipfler Potato

(Washed)

1 cup Black Olives

2 Eggs

1 tbsp Red Wine

2 tbsp Dijon Mustard

1 tbsp Red Wine Vinegar

1. Boil potatoes in salted water for 15 minutes or until soft.
2. Boil eggs in separate saucepan for 7 minutes. Break and remove shells.
3. Heat 1 tbsp of oil in non-stick pan over medium heat.
4. Sauté lamb for 4 minutes each side for medium rare.
5. Cover with foil and allow to rest 5-10 minutes.
6. Place beans, potatoes and olives into a bowl.
7. Whisk together remaining oil, wine, vinegar, mustard and season with salt and pepper to taste.
8. Gently toss through the salad.

Serve lamb with a serving of vegetables and eggs, dressed.