A couple of strips of lamb loin fillet is a big investment, but this recipe really does it justice and will knock the socks off any dinner party guests lucky enough to be on the receiving end. It really is quicker and easier than it sounds, the hardest thing is cooking the lamb properly – absolutely must be medium rare…
Confit Beetroot (serves 2)
- The lamb must be room temp, so get it out of the fridge an hour or more before cooking
- Trim any excess fat and then mix the chopped nuts, salt/pepper, finely chopped rosemary and the zest of the lemon in a wide dish
- Gently whisk the egg white in a different bowl, this will be the ‘glue’
- Take each fillet, roll it in egg white and then roll it in the nutty mix ensuring it is well coated and put each one onto a baking tray that is either foil or baking paper lined. Put the oven on high, around 240°
C and crack on with the beetroot while it heats…
- Peel and grate the beetroot, add it to a saucepan with the other listed ingredients and 100ml or so of water. Put it on a medium to high heat and simmer until the water has mostly evaporated, 10-15 mins
- You may also want to knock up a bit of mash at this point, so get those spuds on!
- Once everything is under control, put the lamb in the hot oven. If you have a meat thermometer, use it, if not then this is going to take somewhere between 5 and 8 minutes depending on your oven. Seriously, 1 minute too much and this whole thing is fucked, so if in doubt go for 6-7 minutes.
- Slide the foil/paper off the baking tray and cover the lamb with foil and a tea towel, leave to rest for 5 minutes.
- Add a tablespoon or two of creme fraiche to a ramekin and grate in enough horseradish to give it some zing.
- Wilt some spring greens or spinach in a steamer for a couple of minutes, then plate up as follows:
- Add a layer of greens to the centre of the plate, then a layer of beetroot, then slice the lamb into 1 cm strips at a 45 degree angle and slide the almost intact loin onto the top. Drizzle some of the beetroot mix juice along the lamb, add a blob of mash somewhere and serve with the ramekin of horseradish creame.