LAMB FILLET ON KOHLRABI

Method

METHOD

  1.  Seal the lamb fillets and colour well in 1tbsp olive oil
  2. Take out and marinade 1tbsp olive oil, lemon juice and cumin, season with salt & pepper
  3. Leave for 15 minutes
  4. Cut the plum tomatoes in half lengthwise
  5. Mix oil, garlic and marjoram, coat tomatoes, season with salt and pepper
  6. Slow roast in cool oven
  7. Peel kohlrabi and carrots and grate into a bowl
  8. Add mayonnaise, mustard, lemon juice and chives, season
  9. Roast the lamb in the oven 180 c, keep pink, approx. 10 minutes
  10. Take out and leave to rest
  11. Put white wine into roasting tray and reduce
  12. Add stock, bring to the boil, strain into clean pan
  13. Add parsley and butter, season
  14. Serve with tomatoes and kohlrabi

Ingredients

Prep time: 10 mins

Cook time: 20 mins

Serves: 4

  • 2 lamb fillets

  • 2tbsp olive oil

  • Juice of ½ lemon

  • 2tbsp cumin

  • Salt & pepper

  • 4 large plum tomatoes

  • 1tbsp olive oil

  • 1 clove crushed garlic

  • 1 sprig fresh marjoram

  • Salt & pepper

  • 6oz kohlrabi

  • 4oz carrots

  • 2tbsp mayonnaise

  • 1tbsp Dijon mustard

  • Juice of ½ lemon

  • 1tbsp chopped chives

  • ¼ pt chicken stock

  • Splash white wine

  • 1oz butter

  • 1tbsp chopped parsley