I've got another 'keen'... Ouch!
Glazed pepper lamb with tomato and tamarind sauce recipe from Vicky11 |
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IngredientsFor the lamb:2 x 150g fillet of lamb 1 tbsp. Sunflower oil Freshly ground black pepper 1 clove minced garlic 1 pinch sea salt 1 tsp lemon juice 1 tsp. honey For the sauce: 1 tsp. tamarind paste 100ml. lamb stock 100ml red wine ½ tsp brown sugar 1 tbsp. chopped tomatoes 1 tbsp. chopped basil |
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Method1. Preheat oven 200C/gas 6. Mix garlic, pepper, salt, lemon juice and honey together. Rub the mixture on the fillet of lamb. Cover and leave at room temperature for 20 minutes.2. Heat sunflower oil in a pan. Place the lamb in the pan and fry till the outside is golden brown. Transfer the lamb on a roasting tin and place in the preheated oven and for 15 minutes. 3. Place the lamb stock, red wine, brown sugar and tamarind in a pan and bring to the boil. Reduce the sauce to a thick and syrupy consistency. Add in the tomatoes. 4. Remove the lamb from the oven. Sizzle the tamarind sauce into the roasting tin with the lamb. Spoon some sauce to coat the lamb. Sprinkle with chopped basil. To serve, transfer the lamb onto a chopping broad. Slice the lamb and transfer onto 2 warm plates. Spoon over with the rest of the sauce. Garnish with a sprig of basil. |
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