Lamb fillet with a ginger and orange marinade
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fillet from a small saddle of lamb | |
| 4 | tablespoons | Light soy sauce |
| Zest and juice of 1 orange | ||
| 1 | Squeeze lemon juice | |
| 2 | Pieces dried root ginger; bruised with a | |
| ; rolling pin | ||
| 1 | Clove garlic; skins left on and | |
| ; bruised with | ||
| ; rolling pin | ||
| 2 | teaspoons | Cumin seeds; dry fried and |
| ; crushed | ||
| 1 | tablespoon | Brown sugar |
| 3 | tablespoons | Nut oil; preferably almond |
| 1 | small | Glass of Amontillado sherry |
| 125 | grams | Cooked egg noodles; (4oz) |
| Pickled ginger | ||
| Fresh chives | ||
Directions
Pre-heat oven to 240øC/475øF/gas mark 8.
Start the lamb, the night before if possible - a few hours in the marinade greatly improves its flavour.
Trim the lamb, season and sear on all sides.
Make the marinade: Pour soy, orange juice, lemon juice and oil in a non reactive dish. Add zest, sugar, ginger, garlic and cumin seeds. Immerse the lamb in the marinade and store in the fridge for a few hours, turning several times.
When ready to cook, transfer lamb to a roasting tin and roast in the pre-heated oven for about 6 or 7 minutes and then rest in a warm place to make carving easier and the lamb more tender.
De-glaze the roasting tin with sherry, scraping up all the roasting juices and add the marinade to the tin. Bring to the boil and cook rapidly until the flavours have amalgamated and the liquor is syrupy. Strain and whisk in a knob of butter.
Serve the lamb, sliced, on a pile of noodles with the sauce poured over and around. Top with a few slices of prickled ginger and some chives.
Converted by MC_Buster.
Per serving: 153 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g Protein; 33g Carbohydrate; 21mg Cholesterol; 1218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 0 Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.