A spicy spring alternative: Pepper-Tabasco Lamb and Yummy Rostis

Published Monday, Apr 13 2015, 18:20 BST  |  By  |  Add comment
Spring is the perfect time to feast on lamb, but rather than the traditional mint sauce accompaniment, why not spice things up with this fiery little recipe?

Tabasco pepper lamb and rosti

© Tabasco

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


1 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 Information

Serves 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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