Method

1. Pound the sage, thyme garlic and olive oil to a thick paste, using a pestle and mortar. Smear this over the lamb fillets.

2. Put the beans, red onion, garlic, thyme, tomatoes and parsley in a saucepan with the olive oil. Place over medium heat and simmer for 3-4 minutes, stirring, to heat through. Add a splash of balsamic vinegar and a squeeze of lemon juice. Season with salt and pepper. Set aside and keep warm.

3. Heat a heavy-based frying pan over medium-high heat until hot. Add the lamb and sear for 2 minutes on each side. Transfer to a warm plate.

4. Reduce the heat to medium-low. Add the knob of butter to the pan. Sizzle for a few seconds, scraping up any sediment from the pan. Sprinkle in the flour and stir for 30 seconds. Stir in the wine, bring to the boil, then simmer for a minute or two until thickened and slightly reduced. Season with salt and pepper.

5. To serve, spoon the bean mixture onto warm serving plates. Place the lamb on top and drizzle the sauce over the lamb.