Serves 2

Ingredients
2 lamb loins, trimmed
200g French beans
50g cherry tomatoes
4 lightly boiled eggs
25g anchovy fillets
Some chervil
5g rock salt
5g cracked pepper
Lemon vinaigrette

Method

Pan-sear the loin and cook in a hot oven (180°C) for around eight to 10 minutes and allow to rest. It should be pinkish inside when cut.

For the salad

Trim the sides of the French beans and blanch in hot water and refresh. Cut the cherry tomatoes in half and prepare some fresh anchovy fillets.

In a bowl mix the beans, tomatoes, anchovy and some chervil leaves with some lemon vinaigrette and mix to assemble the plate.

Put the warm, lightly boiled egg on top of the salad and plate the cut lamb loin around the salad.You can also drizzle some of the vinaigrette on top of the lamb loin to have that citrus aroma blending the meat with the salad.

Joe Vella is an Executive chef, Hilton Malta.

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