I love the tradition of a Sunday roast, yet sometimes I really don’t want the oven going for hours, and want a quick fix.
Last night we had a lovely piece of lamb eye fillet to use, hmmmmm, hmmmmmmm, thinking, and thinking!!!
Ingredients
Glaze
How to?
Preheat the oven to 150°C. Mix all the glaze ingredients together, and toss the meat in it. Heat a frypan until smoking hot. Sear the meat on all sides. Place in an oven proof dish, smearing the leftover glaze on top, and bake for 12 minutes. This will give you a lovely medium piece of meat that is juicy, tender and easy to carve.
I served it with leftover minted potato salad and a cabbage salad.
A simple, yet delicious dinner for 2.
Last night we had a lovely piece of lamb eye fillet to use, hmmmmm, hmmmmmmm, thinking, and thinking!!!
Ingredients
- 20 cm piece of lamb eye fillet
Glaze
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- 1 Small Sprig Rosemary, very finely chopped
- 1 Small Clove Garlic, crushed
- Salt and Pepper
How to?
Preheat the oven to 150°C. Mix all the glaze ingredients together, and toss the meat in it. Heat a frypan until smoking hot. Sear the meat on all sides. Place in an oven proof dish, smearing the leftover glaze on top, and bake for 12 minutes. This will give you a lovely medium piece of meat that is juicy, tender and easy to carve.
I served it with leftover minted potato salad and a cabbage salad.
A simple, yet delicious dinner for 2.
Potato Salad
The potato salad is so simple - it is just some chat potatoes (any waxy potato will do) cooked, cooled and chopped. Finely dice some Spanish Onion, Slice some Garden Mint (it must be fresh) and use you favourite dressing! I used a Prasie Creamy Garlic Dressing - it went really well with the lamb!
The potato salad is so simple - it is just some chat potatoes (any waxy potato will do) cooked, cooled and chopped. Finely dice some Spanish Onion, Slice some Garden Mint (it must be fresh) and use you favourite dressing! I used a Prasie Creamy Garlic Dressing - it went really well with the lamb!