Braised Lamb Fillets With A Creamy Risotto Food

MOROCCAN LAMB FILLET (BACKSTRAP)

Steps:

• Combine all the marinade ingredients in bowl, add lamb and turn to coat each fillet well. Marinade several hours in the fridge.
• Heat a little oil on a grill plate or fry pan, add lamb and cook each side until browned and cooked as desired. (mine were quite thick and it was about 4-5 Min's a side to get a nice pink center.).
• Remove lamb from heat and allow to rest 5 Min's, slice thickly and serve.
• Serve lamb over couscous with a mint yogurt sauce.

BRAISED LAMB FILLETS WITH A CREAMY RISOTTO

Steps:

• Heat some olive oil in a large pan, add lamb fillets and sear to brown both sides.
• Add leek, carrot and garlic stirring a couple minutes to soften leek, do not allow vegetables to brown.
• Pour in water and wine, add stock, balsamic vinegar and butter, stir to combine.
• Cook over a very low heat for 45 min's to 1 hour, until lamb is tender. Turn lamb a couple of times during cooking. (If using a whole lamb fillet cooking time will be longer becuase of the weight.).
• Remove lamb and keep warm, turn the heat back up, mix a little water with the cornflour and pour into pan, stir until sauce thickens. ( I use this more just to drizzle a little over the meat, rather than as a sauce, as it is already full of flavour, as is the risotto.).
• Serve meat over risotto, drizzle a small amount of pan sauce over, top with shaved parmesan ans drizzle with truffle oil.
• Risotto.
• Melt butter in a pan, add onion and garlic stir until onion softens, add rice and stir to coat in butter.
• Pour in water and wine, stir, add chicken stock and bring to the boil, turn heat down and simmer over a low heat until liquid is absorbed and rice is cooked about 20 min's.
• Just before all the liquid has been absorbed add herbs, stir to combine.
• Once it is cooked remove from heat and add cheeses and pepper to taste, stir gently until cheese has melted.
• To Serve: Place risotto in the centre of a plate, slice lamb fillets into thin slices, drizzle a very small amount of reserved pan juice, top with parmesan shavings and drizzle with truffle oil.

LAMB FILLET WITH ORANGE, REDCURRANT AND MINT SAUCE

Steps:

• Mix everything (except the lamb) together in a small saucepan and bring to the boil, stirring to melt the redcurrant jelly.
• Cook for a couple of minutes (this can be done in advance).
• Season the lamb and oil the outside lightly.
• Put in a hot pan and brown on all sides.
• Cook until done to your liking-I would cook a small thin fillet for about 5 minutes.
• Remove to a warm plate and cover loosely with foil or another plate.
• Tip the sauce into the lamb cooking pan, and boil quickly.
• Serve the lamb sliced diagonally with plenty of sauce poured over.