adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb with minted bread sauce
Lamb with minted bread sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • 6 small desiree potatoes, halved crossways
  • 8 spring onions, trimmed
  • 1 bunch Dutch carrots, trimmed, peeled
  • 80ml olive oil
  • 4 slices cob loaf, crusts removed, chopped
  • 185ml milk
  • 2 tsp red wine vinegar
  • 125.00 ml finely chopped fresh mint
  • Salt & freshly ground pepper
  • 700g lamb eye of loin fillet (backstrap)
Instructions:
  • Preheat the oven to 220°C. Coat the vegetables in 1 tablespoon of oil, then transfer the potatoes to a roasting pan and bake for 20 minutes.
  • Sauté onions and carrots in the pan until they are golden and tender, approximately 15 minutes.
  • In a food processor, blend bread, milk, vinegar, and remaining oil until smooth, about 10 seconds. Transfer the mixture to a small bowl, then mix in the mint and season with salt and pepper.
  • Preheat a large non-stick frying pan over medium-high heat. Lightly coat both sides of the lamb with oil and season with salt and pepper. Cook for 3 minutes on each side for a perfect medium rare.
  • Transfer the lamb to a plate and cover with foil to rest for 5 minutes. Slice the lamb and serve with vegetables and minted bread sauce.

Similar Recipes