Tender lamb loin fillets are cooked in a peppery Tabasco sauce to give the meat a real kick. It's then served with homemade potato and celeriac rostis, along with heaps of veggies, like baby carrots, French beans and peas. Serve on a Sunday for a dinner with a difference.
- 2 large potatoes, peeled and grated
- 1/2 celeriac, peeled and grated
- 1/2 onion, peeled and grated
- 450g/1lb lamb loin fillet
- 2 teaspoons Tabasco Pepper Sauce plus extra for splashing
- 3 tablespoons sunflower oil
- 100g/4oz baby carrots, scrubbed and trimmed
- 100g/4oz baby leeks, trimmed
- 100g/4oz thin beans, tailed
- 100g/4oz fresh (or frozen ) peas
- 25g/1oz unsalted butter
Method1 First make the rostis. Place potato, celeriac and onion in a clean cloth and squeeze out as much water as possible. Shape into flat patties and reserve.
2 Brush lamb fillets sparingly with Tabasco. Heat 1 tablespoon oil in a pan and sear and brown lamb fillet on all sides.
3 Cook for around 5 minutes, rolling around to brown all over but keeping pink inside. Cook longer to preference. Leave to rest.
4 Fry rostis in remaining oil until browned and crisp on both sides. Lightly splash with Tabasco.
5 At the same time, cook vegetables in lightly salted boiling water until just tender. Drain and reserve with a little butter melting over.
6 Place a rosti on each plate. Slice lamb fillet thickly and perch on top. Arrange vegetables around. Pour lamb juices over.
Nutrition InformationServes 4
More tasty lamb ideas:
Welsh Leek and Goat's Cheese Rarebit
Lamb Rogan Josh
Lamb Kebab Tikkis
Lamb Meatballs and Samba Rice
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