Lamb Filets wrapped in Pancetta with a Summer Bean Salad


10 Lamb fillets, cubed

24 thin slices of pancetta

1 branch rosemary

1 bunch thyme

2 cloves garlic

¼ bunch marjoram

2 tab olive oil

Zest from one lemon



Summer bean salad

1-cup cannellini beans, cooked

1-cup kidney beans cooked

1-cup butter beans cooked

3 spring onions

1 red capsicum

3 tomatoes, Roma

1 red onion

½ bunch parsley

½ bunch basil

3 lemons

Tarragon/champagne vinegar, or any fancy stuff will do, or apple cider

Extra-virgin olive oil





Layout pancetta and cut into long strips. Place small cubes of meat on the end of the pancetta and roll up. Season with salt and pepper. Thread onto skewer and cook on BBQ for approx. 8 – 10 min.

Mix salad ingredients together in a large bowl. Serve with lamb.