« Sunday Lunch Lamb »

Fillet of lamb covered in Cumberland Sauce, rolled in chopped hazelnuts and roasted in the oven. Served with pan fried potatoes and salad with Mint and Balsamic Vinegar.

Serves 4

Ingredients:

• Oil
• 1oz butter
• 1 pair best end lamb fillets
• 2tsbp Cumberland Sauce
• 2oz chopped fresh hazelnuts
• 2oz butter
• 8oz cooked new potatoes
• 2tbsp chopped shallots
• Salad leaves
• 2tbsp Mint Sauce with Balsamic Vinegar

Method:

Heat the oil and add the butter. Take meat out and trim off fat. Seal in hot fat, take out and drain - cool. Smear with Cumberland Sauce and dip into chopped hazelnuts. Put on rack and roast 200 c for 12 minutes.

Meanwhile melt 2oz butter, slice the potatoes and fry in butter. Season and when nearly cooked add chopped shallots. Take out and drain.

Take lamb out and leave to rest.

Put potatoes on middle of the plate. Slice the lamb and lay on top. Toss salad leaves in Mint Sauce with Balsamic Vinegar Sauce and put them on top and serve.