Lamb fillet with quails’ eggs and spring leaves recipe
 Bring a taste of Italian springtime to your table with Gennaro Contaldo’s ‘agnello con uova di quaglie’. 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil 2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs Method To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain.Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside.To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve.Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately.