Mint and orange lamb fillet: Difference between revisions
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Revision as of 05:30, 24 September 2016
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| Mint and orange lamb fillet | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 622 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd September 2016 |
Mint and lamb go really well together, as does orange and lamb, so I thought I would try them both together in the same recipe.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons of the olive oil reserved from the peppers
- Freshly ground black pepper
- 2 x 175g lamb steaks
- 1 medium sized red onion, peeled and chopped
- 100g bottled red pepper drained and roughly chopped. Reserve some of the oil for pan frying
- 50g black olives, pitted
- 1 orange, zested and peeled then chopped into bite-sized sgments
- 1 lemon, zested and juice reserved
- A handful of mint leaves, chopped
- sea salt
Method
- Add a good pinch of black pepper to a wok or large frying pan, add 3 tablespoons of olive oil
- Add the chopped red onion and the lamb steaks and brown the steaks, turning often.
- Once the steaks are browned the onions should have also taken some of the colour
- Turn the pan down and add the chopped red peppers and olives
- Add the chopped orange segments and orange zest, together with the lemon juice and lemon zest
- Stir well and simmer gently for about 5 minutes
- Stir in the chopped mint and simmer for a further 5 minutes
- Taste for seasoning and serve
Serving suggestions
Serve with roast potatoes and minted peas