Lamb Fillet With A Ginger And Orange Marinade

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs			2	Servings

INGREDIENTS

1		Fillet from a small saddle
		of lamb
4	T	Light soy sauce
		Zest and juice of 1 orange
1		Squeeze lemon juice
2		Pieces dried root ginger
		bruised with a
		rolling pin
1		Clove garlic, skins left on
		and
		bruised with
		rolling pin
2	t	Cumin seeds, dry fried and
		crushed
1	T	Brown sugar
3	T	Nut oil, preferably almond
1		Glass of Amontillado sherry
125	g	Cooked egg noodles, 4oz
		Pickled ginger
		Fresh chives

INSTRUCTIONS

Pre-heat oven to 240Ã¸C/475Ã¸F/gas mark 8.  Start the lamb, the night
before if possible - a few hours in the  marinade greatly improves its
flavour.  Trim the lamb, season and sear on all sides.  Make the
marinade: Pour soy, orange juice, lemon juice and oil in a  non
reactive dish. Add zest, sugar, ginger, garlic and cumin seeds.
Immerse the lamb in the marinade and store in the fridge for a few
hours, turning several times.  When ready to cook, transfer lamb to a
roasting tin and roast in the  pre-heated oven for about 6 or 7 minutes
and then rest in a warm  place to make carving easier and the lamb more
tender.  De-glaze the roasting tin with sherry, scraping up all the
roasting  juices and add the marinade to the tin. Bring to the boil and
cook  rapidly until the flavours have amalgamated and the liquor is
syrupy.  Strain and whisk in a knob of butter.  Serve the lamb, sliced,
on a pile of noodles with the sauce poured  over and around. Top with a
few slices of prickled ginger and some  chives.  Converted by
MC_Buster.  Per serving: 153 Calories (kcal); 1g Total Fat; (5%
calories from  fat); 6g Protein; 33g Carbohydrate; 21mg Cholesterol;
1218mg Sodium  Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2  Fruit; 0 Fat; 1/2 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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