Brush the lamb with oil and season with salt and pepper. Preheat a non-stick pan to moderately hot.
Cook one side of lamb until the first sign of moisture appears, then turn once and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
Remove lamb from the heat, loosely cover and allow to rest for 3 minutes. While the lamb rests, divide the rocket, tomatoes, cucumber and beans between four serving plates. To serve, slice the lamb diagonally and place on top of each salad. Serve tahini in small bowl and sprinkle with paprika.
You can replace the eye of shortloin/backstrap with lamb fillet/tenderloin, lamb round or topside steaks.
Always preheat the pan when you are cooking meat to ensure it browns well.
Use a pan that suits the quantity of meat to be cooked so that it doesn’t stew in the pan.
Always oil the meat and not the pan so that the oil doesn’t burn.