Lamb Pencil Fillets



  1. Heat oil in large frying pan
  2. Colour the lamb fillets then take out
  3. Cut potatoes in half lengthwise and put cut side into pan
  4. Brush lamb fillets with mustard and then lay on potatoes
  5. Cut tomatoes in half and add to pan, season all then put in oven 200 c for 8 minutes
  6. Take meat out then potatoes and rest
  7. Throw out excess oil and add balsamic and reduce, take out tomatoes
  8. Add stock, butter and parsley and bring to the boil
  9. Put tomatoes and potatoes on plate
  10. Arrange lamb on top
  11. Pour sauce over and serve


Prep time:

Cook time:

Serves: 4

  • 8 lamb pencil fillets

  • 1tbsp olive oil

  • 1tbsp Pommery mustard

  • 16 cherry tomatoes

  • 12 cooked new potatoes in skins

  • 1tsp balsamic vinegar

  • ¼ pt chicken stock

  • 2oz cold butter

  • 1tsp chopped parsley

  • Salt & pepper