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Roast Lamb with Mint Pea Puree and Salad

Serves serves 1
  • Steps
  • Ingredients

Steps

  • Place fillet of lamb on a 1 metre piece of alfoil.
  • Add chopped rosemary and garlic, season with salt and pepper.
  • Roll up fillet in the alfoil so that the meat is completely sealed.
  • Roast fillet in 180°c oven for 8 minutes. Remove from oven. Remove foil and rest meat for 4 minutes then fry in a pan until golden.
  • Peel and grate potato, dry on paper towel.
  • Finely shred spinach and add to potato, mix well then fry in a 10cm ring until golden.
  • Boil 250ml water in a pot then add peas (reserving a few for salad) and mint leaves, cook for 5 minutes - until the peas are soft but still vibrant green. Strain and blend until smooth puree
  • Toss cress with reserved peas and a few mint leaves in a little oil and season with salt and pepper.

Notes

This recipe has been written by an amateur chef and has not been tested by the MasterChef food department.

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