Lamb Tenderloin With Vegetable And Chickpea Stew - cooking recipe

Ingredients

2 tbsp olive oil
3 None shallots, peeled and chopped
2 cloves garlic, peeled and chopped
500 g tomatoes, diced
3 sticks celery, roughly chopped
5 stems thyme
1 whole bay leaf
200 ml vegetable stock
400 ml tin of chickpeas, drained
500 g fillet of lamb
2 tbsp rosemary

Preparation

To make the sauce, heat 1 tbsp olive oil in a large pan over medium heat. Add the shallots and saute for 2 mins until lightly browned. Add the garlic for 1 min then add the tomatoes, celery, thyme, bay leaf and stock. Bring to a boil then simmer for 8-10 mins, adding the chickpeas for the final 3 mins. Season.
For the lamb, cut into 4 portions and season with salt, pepper and rosemary. Heat 1 tbsp oil in a frying pan and sear the lamb for 5 mins, turning regularly to brown on all sides. When cooked, remove from the pan and allow to rest for 2-3 mins.
To serve, place 1/4 of the stew on each plate. Cut the meat diagonally into slices and lay over the top of the stew. Garnish with thyme and rosemary.