Lamb Fillet with Parsley Root Mash
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 6 ½ cups floury potatoes (peeled and chopped)
- ¾ cup parsley (or parsnip, peeled and chopped)
- 21 ozs Lamb fillet (in 1 piece)
- 1 Tbsp clarified butter
- 1 shallot (finely chopped)
- ¼ cup white Port wine
- ⅜ cup lamb stock
- 2 handfuls mint (leaves chopped)
- 1 Tbsp olive oil
- ⅜ cup cream
- ⅜ cup milk
- ¼ cup butter
- Nutmeg
Preparation steps
1.
Cook the potatoes and the parsley root in boiling salt water, with a lid on, for around 20 minutes until soft.
2.
Heat the oven to its lowest temperature.
3.
Season the meat with ground black pepper and fry quickly in clarified butter on a high heat. Season with salt, wrap in aluminium foil and keep warm in the oven.
4.
Fry the shallot in the meat juices, deglaze with the port and the stock and remove from the heat. Add the mint and purée well. Season with salt and ground black pepper and gradually add the oil.
5.
To make the mashed potatoes, heat the cream, milk and butter in a pot. Drain the potatoes and parsley root, add to the cream mixture and mash well. Season with nutmeg, salt and white pepper.
6.
Arrange the mash on preheated plates, slice the meat and place on top of the mash. Serve with the mint sauce.
