The juiciest, most tender cut of lamb is the tenderloin, also known as the lamb eye fillet. It needs very little cooking and can be on the plate in minutes. It loves a little sauce, so we like to serve it with a jus made by reducing some of our chicken stock with some red wine and aromatic veg and bay. We also like this slightly retro French way of cooking potatoes.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 40 mins |
INGREDIENTS
- For the lamb:
- 12 lamb fillets / tenderloins
- 1 teaspoon thyme leaves
- 1 tablespoon olive oil
- For the jus:
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 garlic clove, crushed
- ½ cup red wine
- 500ml chicken stock
- 1 bay leaf
- 2 tablespoons unsalted butter, chilled, cut into small cubes
- For the potatoes:
- 4 large floury potatoes, peeled, diced
- 2 eggs
- 1/3 cup buttermilk
- ½ self-raising flour
- 1 cup cheddar cheese, grated
- 1 tablespoon finely chopped chives
- Salt and pepper
METHOD
- Mix the lamb, thyme and oil with a little salt and pepper in a shallow tray. Cover and set aside.
- Make the jus by melting the butter in a medium pan over medium-high heat. Add the shallot and cook for five minutes. Add the garlic. Cook for a minute. Deglaze with red wine. Bring to a boil and cook for 10 minutes or until reduced by a third. Add the stock and bay and bring to the boil. Cook for a further 15 minutes until reduced by three-quarters. Check for seasoning. Add the unsalted butter and whisk through to thicken. Set aside.
- Make the pommes noisettes by cooking the potatoes in a pan of cold salted water over high medium-high heat. Boil for 15 minutes or until soft. Drain. Allow to cool until warm. Place in a food processor with the other ingredients. Blend for 30 seconds to form a smooth paste. Heat 3cm of cooking oil in a pan over high heat until it reaches 175°C or until a cube of bread, when placed in the oil, turns gold in 15-20 seconds. Form the mixtures into quenelles using two dessert spoons. Place in the oil and cook for several minutes each side until golden all over. Keep warm in an oven heated to 110°C/100°c fan.
- Heat a frying pan over medium-high heat. Cook the lamb on each side for three minutes. Remove. Allow to rest. Slice, place on a plate, and season. Serve with the jus, pommes noisettes and a fennel and mandarin salad.
