Butterflied Lemony Lamb Fillet
- prep 10 mins
- cook 15 mins
- serves 2
- 1 x 300g Scotch Lamb fillet, all fat removed
- Finely grated rind of 1/2 lemon
- 1 clove garlic, very finely chopped
- 1/2 tsp coarsely ground black pepper
- 2 tsp olive oil
- 300g new potatoes, halved if large
- 20g butter
For the mint sauce
- a large handful of fresh mint leaves
- 1 tbsp sugar
- 1/2 tsp salt
- 75 ml cider or malt vinegar
On a chopping board with a sharp knife split the lamb fillet down its length but don't cut all the way through. Open out the lamb as you would open a book to its middle and press it open with the heel of your hand. Mix together the lemon rind, garlic and pepper and loosely sprinkle this all over both sides of the meat. Press the flavouring lightly into place.
To make the mint sauce, finely chop the mint and scrape it into a small bowl, sprinkle the sugar and salt onto the mint and squash it all together firmly with the back of a spoon, to make all the juices run from the mint into the sugar. Add the vinegar and stir together well. Set aside until needed.
Cook the potatoes in lightly salted boiling water for about 10 to 15 minutes until tender, while you heat a griddle to searing hot. Rub the olive oil onto the lamb on both sides and sear it on the griddle pan for about 2 to 3 minutes per side. It should be pink in the middle. Remove from the pan and keep it warm.
Drain the potatoes and melt the butter on them before serving with the lamb, cut in half to serve two. Don't forget the mint sauce.