8 ounces green beans, rinsed and ends snapped off
1 1/2 pounds new potatoes, peeled and sliced 1/4 inch thick
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1/4 cup olive oil
2 tablespoons summer savory leaves, chopped
Salt and fresh-ground pepper
4 Lamb Fillets
4 garlic cloves, crushed
3 teaspoons chopped fresh rosemary
3 teaspoons chopped fresh thyme
1 1/2 tablespoons extra virgin olive oil
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the , garlic, rosemary, thyme and extra virgin olive oil in a small bowl. Season with pepper.
Place 1 lamb fillet on a clean work surface. Use a sharp knife to make a horizontal cut, about three-quarters deep, in the side of the lamb (don’t cut all the way through). Open the lamb to sit flat. Spread with one-third of the mixture. Fold to enclose the filling. Use unwaxed white kitchen string to tie at 2cm intervals. Repeat with remaining lamb and herb mixture.

Heat 2 tablespoons of the olive oil in a large non-stick frying pan over high heat. Cook the lamb for 1 and a half minutes each side. Transfer to the prepared tray. Bake for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest.
Meanwhile In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook until bright green and tender-crisp, 1 to 2 minutes. Drain well and rinse with cold water until cool (or plunge in ice water); drain again.

In same pan, bring 2 quarts water to a boil over high heat. Add potato slices and cook until tender when pierced, 10 to 12 minutes; drain well and transfer to a large bowl.
in a 1-cup glass measure, combine chopped onions and vinegar. In a 1- to 1 1/2-quart pan over medium heat, combine olive oil and summer savory. Stir occasionally until savory is limp and slightly darker and oil is fragrant, 10 to 12 minutes. If oil sizzles, reduce heat slightly.

. Pour half the oil mixture into vinegar mixture and stir to combine; season with salt and pepper to taste. Pour over warm potatoes and mix gently to coat. Top potatoes with green beans and drizzle remaining oil mixture over beans. Serve with the lamb fillets..

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