Saddle of Lamb Fillets Cooked in Rosemary Steam

Hotpan: Serves 4 as a main course

INGREDIENTS

  • 480 g saddle of lamb fillet
  • 10 g mildmustard
  • 2 g fresh rosemary leaves
  • Salt and pepper 
  • A little olive oil to brush onto the top steamer


INGREDIENTS FOR STOCK

  • 1 tbsp meat stock
  • 10 g fresh rosemary leaves
  • 2 g peppercorns, crushed  

PREPARTORY WORK

  • Cut away the silver skin from the lamb fillet
  • Pluck the leaves from the rosemary, chop finely and mix with the mustard
  • Brush the saddle of lamb with the marinade, and leave to marinate in a cool place for at least 2 hours

METHOD

  • Put the meat stock, rosemary and crushed pepper corns in the Hotpan casserole and bring to the boil. 
  • Season the saddle of lamb fillet with salt and pepper.
  • Brush the Hotpan top steamer with olive oil and distribute the fillets on it. 
  • Place the top steamer in the rosemary stock, cover and cook at a medium temperature (85 °C). Make sure the liquid doesnt boil. 
  • Steam the saddle of lamb fillets to the desired cooking level.
  • Carve with a sharp knife, serve immediately.

SERVING SUGGESTIONS

  • Serve with walnut polenta and the carrots butter sauce from the Hotpan cookbook, or with asparagus with radish and egg vinaigrette.