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Lamb Fillets with Pea Puree

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Serves 4

Tender pan fried lamb fillets, served on a pea puree and topped with mint and rosemary crumb.

Per serve: 1817.9kj (434.2cal); 7.8g total fat (1.1g saturated fat); 4.3g fibre


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You’ll need

500gms lamb fillets

Mint and Rosemary Sand
12 large mint leaves, finely sliced
1 tsp rosemary leaves, finely chopped
1 large garlic clove, crushed
1 tsp extra virgin olive oil
1 tsp sea salt flakes
Ground black pepper
1/2 cup panko breadcrumbs

Pea Puree
300gms frozen peas
2 cups chicken stock
3 mint sprigs
1 tsp butter

Jus
1 1/2 cups lamb or chicken stock
2 rosemary stalks
2 tbsp shallots, finely chopped
1 garlic clove, peeled and smashed.

Let’s go

Heat oven to 180°c.
To make mint sand: put all ingredients except panko breadcrumbs, into a mortar and pestle and pound together to make a rough paste, stir through the panko breadcrumbs and pour onto a baking sheet lined with baking paper (saves on washing up). Place in oven and bake for 10 minutes, turning often to make sure the mixture cooks evenly. Remove from oven and set aside. This step can be done hours or even days before – although the flavour is better if cooked and eaten on the same day.

To make jus: place all ingredients in a small saucepan, bring to the boil, reduce heat and simmer for 10 minutes. Strain off solids and keep warm.

Heat a non-stick pan on high. Spray lamb fillets with a little oil and add to the pan. Brown on all sides (only 2-3 minutes) and place pan in oven for 3-4 minutes. Remove from oven, place fillets on a board (or warm plate) in a warm place to rest for 5 minutes.I also like to put a ‘high tent’ of foil over the top to keep it warm. If you wrap it too tightly with foil, it will continue cooking and eventually be overcooked – just make sure you’ve got lots of air in there!

To make pea puree: put peas, stock and mint sprigs into a small saucepan and bring to the boil. Cook for about 5 minutes until peas are cooked. Drain (retaining some of the liquid in case the puree is a little dry), remove mint sprig and puree peas with a processor or stick blender. Stir through butter and check seasoning.

To serve, divide pea puree among plates and top with lamb fillets. Spoon over jus and top with mint sand. It sounds like a lot of work but honestly, this is cooked in under 30 minutes from start to finish – easy and yet looks like you’ve been slaving for hours!

Why it’s good for you
Lamb fillets are wonderfully lean and packed with flavour, and let’s face it peas are good for you. This is a fantastically quick dish to serve mid-week for friends or on the weekend when you need something special but can’t be bothered spending too much time in the kitchen. Beautiful indulgent dinner.
Per serve: 1817.9kj (434.2cal); 7.8g total fat (1.1g saturated fat); 4.3g fibre

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