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Roast Fillet Of Loin Of Lamb With A Chervil And Lemon Cru

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats		Main course	4	Servings

INGREDIENTS

1		Fillet Loin of Lamb
3	T	Fresh White Breadcrumbs
2		Cloves Garlic, crushed
2		Lemons, zest
1		Ramekin Full of Roughly
		Chopped Fresh
		Chervil
1		Ramekin Full of Chopped
		Fresh Flat Leaf
		Parsley
1	T	Olive Oil
		A good glug of Olive Oil
		Salt & Freshly Ground Black
		Pepper
1	kg	New Potatoes
90	g	Unsalted Butter
7		Spring Onions – chopped, 7
		to 8

INSTRUCTIONS

Crust 1. Put the oil and breadcrumbs in a frying pan with seasoning
and stirring and mixing, blend the two together until the crumbs
separate out again.  2. Add the garlic and lemon and keep mixing.  3.
Stir in the herbs and remove from the heat.  Lamb  4. Trim a fillet of
lamb of all fat and sinew.  5. Season and rub well with extra virgin
olive oil.  6. Heat a cast pan or griddle.  7. Sear lamb on all sides.
8. Press the crumb mixture over one side to form a crust.  9. Sit the
lamb in a roasting tin, crust side up, and roast in the  pre-heated
oven at 240Â°c / 457Â°f / Gas Mark 8 for 4 - 5  minutes(longer - later
in the season when lamb is older).  10. Rest in a warming oven for 10
minutes or so. The lamb will be  pink and the crust golden.  Spring
Onion Pommes Anna  11. Preheat oven to 200Â°c / 400Â°f / Gas Mark 6.
12. Peel and thinly slice potatoes - use a mandolin if you have one.
Melt butter.  13. To make 4 small Annas set four ring cutters on a
baking tray. Dip  potato slices and chopped spring onions in the melted
butter and  build up layers within rings. Season layers lightly and
push each  down firmly with back of a fork or spoon, or a ramekin
slightly  smaller that the cutter.  14. Brush with any remaining
butter. Bake in a hot oven for 20  minutes, until potatoes are cooked
through and Annas are golden  brown. Test with a skewer.  15. Push
potatoes through mould and invert onto serving dish. The  undersides of
the Annas will be the smoothest and most attractive.  Serving  16. Baby
spinach leaves quickly stir fried in butter and a selection  of fresh
summer vegetables. Serve with a lamb sauce.  Converted by MC_Buster.
NOTES : Chef:Tessa Bramley  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 952 Calories From Fat: 609 Total Fat: 68.1g Cholesterol: 265.7mg Sodium: 354.3mg Potassium: 1148.9mg Carbohydrates: 22.9g Fiber: 8g Sugar: <1g Protein: 60g