Mint and orange lamb fillet: Difference between revisions

Revision as of 07:55, 25 September 2016

Mint and orange lamb fillet

This may look a little dry but it was not!
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
• Freshly ground black pepper
• 1 x 300g lamb fillet, cut in half lengthwise
• 1 medium sized red onion, peeled and chopped
• 100g bottled red pepper drained and roughly chopped.
• 50g black olives, pitted
• 1 orange, zested and peeled then chopped into bite-sized segments
• A splash of lemon juice
• A handful of mint leaves, chopped
• sea salt

Method

1. Add a good pinch of black pepper to a wok or large frying pan, add 3 tablespoons of olive oil
2. Add the chopped red onion and the lamb steaks and brown the lamb fillets, turning often.
3. Once the steaks are browned the onions should have also taken some of the colour
4. Turn the pan down and add the chopped red peppers and olives
5. Add the chopped orange segments and orange zest, together with a splash of lemon juice
6. Stir well and simmer gently for about 5 minutes
7. Stir in the chopped mint and simmer for a further 5 minutes
8. Taste for seasoning and serve

Serving suggestions

Serve with roast potatoes and minted peas