John Myers
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Lamb Fillet, Spiced Carrots, Boiled Potatoes
The perfect lamb fillet, spiced carrots, boiled potatoes recipe with a picture and simple step-by-step instructions.
Lamb fillet
- 4 Lamb fillets
- 1 branch Rosemary, finely chopped
- 2 Branches Thyme, finely chopped
- 2 Garlic cloves, finely grated
- Olive oil
- Salt
- Pepper
Spiced carrots
- 500 g Finger carrots
- 1 Shallot, finely diced
- 1 tbsp Butter
- 1 pinch Sugar
- 1 Msp Clove powder
- 0,5 tsp Ground cumin
- 1 tsp Coriander seeds
- 100 ml Orange juice
- Salt
- 1 tbsp Freshly plucked thyme leaves
Fan potatoes
- 6 medium size Potatoes
- 100 g Butter
- 2 Cloves of garlic, grated
- 1 tbsp Finely chopped, fresh rosemary
- Salt
- Oil
- 50 g Parmesan, freshly grated
Preparations for the lamb fillet the day before
- Mix some olive oil, the grated garlic cloves, the thyme and the rosemary in a sealable container and place the lamb fillets in them and leave to stand in the refrigerator overnight, turning from time to time.
Fan potatoes
- Brush a fireproof tin very thinly with oil. Peel the potatoes and then cut them in a fan shape. The best way to do this is to put the potato on a deep spoon, so you have a resistance and don’t cut the potato. Now place the potatoes in the pan.
- Melt the butter, season with salt and add the chopped rosemary and the grated garlic cloves and stir well. Pour the liquid butter slowly over the potatoes so that the butter can flow into the spaces between the compartments.
- Now cook the potatoes in the oven preheated to 200 degrees for about 50 minutes and sprinkle the potatoes with the grated Parmesan 15 minutes before the end of the cooking time.
Spiced carrots
- Cut the vials in half at an angle. Melt the butter in a saucepan and sauté the shallot and carrots in it, season with salt and sugar and then add the clove powder, cumin and coriander seeds and deglaze with the orange juice. Add enough water that the carrots are just covered and then bring to the boil once and then simmer for 12 minutes with the lid closed and at a low temperature. Finally, season with salt and add the thyme leaves.
Lamb fillet
- Take the marinated lamb fillet out of the refrigerator at least 1 hour before roasting so that the meat can reach room temperature. Then heat a pan and fry the lamb fillets on each side for approx. 3 minutes, then immediately remove the pan from the heat and let it rest after approx. 5 minutes. Then season with salt and pepper – I used freshly ground cubeb pepper and a currant salt.
Finisch
- Place the fan-shaped potatoes on a plate, add the spiced carrots and decorate with the lamb fillets.
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