Lamb Fillet With Pea Sauce -

Lamb Fillet With Pea Sauce

Moderate chemical, free of egg, dairy, gluten, nut and soy.

Ingredients

2 tablespoons canola oil
800 g (1 lb 12 oz) lamb fillets
1 garlic clove, peeled and slivered

PEA SAUCE

155 g (1 cup) frozen peas
15 g (¼ cup) parsley, chopped
3 spring onions (scallions), chopped
60 ml (¼ cup) Pear juice
¼ teaspoon citric acid
60 ml (¼ cup) Chicken Stock

Details

Preparation time: 25 minutes
Cooking time: 15 minutes
Serves: 4

Method

Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a roasting pan. Add the lamb fillets and garlic to the roasting pan. Bake for 8-10 minutes for medium or 12-15 minutes for well done.

While the lamb is cooking, prepare the pea sauce. Bring a small saucepan of water to the boil, add the peas, parsley and spring onions and cook for 2 minutes, or until the peas are bright green and tender Drain, reserving 80 ml (⅓ cup) of the cooking liquid. Purée the peas, reserved liquid, pear juice, citric acid and stock in a food processor or blender. Return the puree to the saucepan and heat over low heat until the sauce is heated through.

Remove the lamb from the oven. Slice and arrange on serving plates. Spoon the pea sauce to the side. If desired, serve potatoes cooked by the method of your choice.

Related food category:

• Main Course