As my last post stated, the dish I picked to make wasÂ Lamb Fillet with Crushed Potatoes & Mint Sauce or as #WhamBamThankyouLamb calls it “Butterflied Lemony Lamb Fillet”. It’s a quick & simple recipe but most of all, it’s delicious!
I’ve never cooked Lamb Fillet before so I was a little wary about cooking times but I went with my gut feeling and it came out a beautiful pink colour. Phew!
Let’s just ignore the “little” mistake I did by accidentally adding sugar to my lemon rind when I was supposed to add it to my finely chopped mint leaves. Easy mistake to make when the two bowls were next to each other, right? Oh well…. easy mistake to fix, I’m now a whizz at lemon rinding.
I’m definitely going to make this recipe again. I’m now also converted to mint sauce. Let me know if you’re going to make the dish and if you are, follow my top tips below to help you along your way… especially if you’re a lamb cooking newbie!
My Top Tips:
- When buying lamb, try choose the leanest cuts. Try and avoid cuts with excessive fat that looks crumbly.
- Buy meat from a good local butcher instead of your local supermarket as they generally have a bigger variety of cuts and you can also order what you want and how you want it.
- Ensure your frying or griddle pan is VERY hot
- Lightly oil the lamb before cooking, don’t put too much as lamb is already oily in itself.
- While cooking, press down on the pieces of meat to ensure they cook evenly and the browning is evenly distributed.
- To know when the lamb is ready to your liking, use your fingers to press the piece of meat. Rare lamb does not resist your touch, medium rare slightly resists and well done is firm to the touch. I like my lamb medium rare, just as I like my beef.
- 1 x 300g Scotch Lamb fillet, all fat removed
- Finely grated rind of 1/2 lemon
- 1 clove garlic, very finely chopped
- 1/2 tsp coarsely ground black pepper
- 2 tsp olive oil 3
- 300g new potatoes, halved if large
- 20g butter
- Large handful of fresh mint leaves
- 1 tbsp sugar
- 1/2 tsp salt
- 75 ml cider or malt vinegar
- On a chopping board with a sharp knife split the lamb fillet down its length but don't cut all the way through. Open out the lamb as you would open a book to its middle and press it open with the heel of your hand. Mix together the lemon rind, garlic and pepper and loosely sprinkle this all over both sides of the meat. Press the flavouring lightly into place.
- To make the mint sauce, finely chop the mint and scrape it into a small bowl, sprinkle the sugar and salt onto the mint and squash it all together firmly with the back of a spoon, to make all the juices run from the mint into the sugar. Add the vinegar and stir together well. Set aside until needed.
- Cook the potatoes in lightly salted boiling water for about 10 to 15 minutes until tender, while you heat a griddle to searing hot. Rub the olive oil onto the lamb on both sides and sear it on the griddle pan for about 2 to 3 minutes per side. It should be pink in the middle. Remove from the pan and keep it warm. Before serving, slice to your liking.
- Drain the potatoes and melt the butter on them before serving with the lamb. Don't forget the mint sauce.