Saddle of Lamb Fillets Cooked in Rosemary Steam
Posted:
February 06, 2017
Categories:
Hotpan recipes
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.