1 lamb tenderloin a handful of fine green beans 2 cloves of garlic 1 unwaxed lemon toasted almond flakes some fresh mint
Preheat the oven for 190°C (Fan).
Heat some rapeseed (or any neutral) oil in a pan. Brown the tenderloin on both sides. Turn off the heat, season with some salt and pepper.
Roughly chop up the garlic and add to the pan to brown for about a minute. Add the meat and garlic to a casserole dish. Squeeze out the juice of a lemon over the lamb and stuff the remaining lemons with some chopped mint leaves. Cover in aluminum foil and cook for about 15-20 minutes in the oven.
In the meantime cook some green beans in boiling water. Drain and toss with some almond flakes in the pan to soak up the garlic flavour.
Serve the lamb on top of the green beans. Squeeze out the lemons over the lamb and serve.
You could also slice the lamb before serving:
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