Three Bean Lamb Salad With Almonds

• 1 tbsp olive oil
• 20 oz lamb loin chops, at room temperature
• 1 lb green beans, trimmed
• 1 lb yellow wax beans, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tsp red wine vinegar
• 2 tsp finely chopped shallot
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 (13.5 oz) can borlotti beans, drained
• 1/4 cup sliced almonds, toasted
• None None crusty bread, to serve

1. Heat olive oil in a frying pan over medium-high heat. Season lamb then cook for 3-4 mins per side for medium, or until cooked to your liking. Remove from pan, cover loosely with foil and let rest for 5 mins.
2. Meanwhile, blanch green and yellow beans in boiling salted water for 4-6 mins, until tender. Drain.
3. Whisk together oil, vinegar, shallot, mustard and honey. Season. Add green and yellow beans and borlotti beans. Toss to coat.
4. Slice lamb and add to bean mixture along with any juices. Sprinkle with almonds and serve with crusty bread.

olive oil, lamb loin chops, green beans, yellow wax beans, extravirgin olive oil, red wine vinegar, shallot, mustard, honey, borlotti beans, almonds, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30599 (may not work)