Roast Lamb Fillet With Parsley Potato Crush Recipes

ROAST LAMB FILLET WITH PARSLEY POTATO CRUSH

Steps:

• Lay the lamb fillets in a shallow, non-metallic dish. Mix the red wine, garlic, bay leaves and a little black pepper together and pour over the lamb. Cover with clingfilm and leave in the refrigerator to marinade for at least two hours, or preferably overnight. Preheat the oven to 190°C, gas mark 5. Remove the lamb from the marinade and pat dry with kitchen paper, reserving the marinade. Place the lamb fillets in a medium-sized roasting tin and roast for 15 minutes. Meanwhile, cook the potatoes in boiling salted water for 10-15 minutes, until tender. As soon as the lamb is cooked, remove it from the oven and transfer to a board. Cover with foil and leave it to rest while you make the sauce. Place the roasting tin over a medium heat on the hob and pour in the reserved red wine marinade. Bring to the boil, stirring with a wooden spoon to scrape up any sediment from the bottom of the tin. Allow to bubble for 5-7 minutes, until reduced by about a third. Strain the sauce through a fine sieve and return to the tin. Bring back to a simmer and stir in the redcurrant jelly. Drain the potatoes well and crush lightly with the back of a fork. Stir in parsley and olive oil. Divide the potatoes between four warmed serving plates. Slice the lamb and place over potatoes. Pour the red wine sauce around and serve immediately.

ROAST LAMB LOIN PERSILLADE

Steps:

• In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
• Preheat oven to 425°F.
• Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
• In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
• Divide sauce between 2 plates and top with lamb.