Braised Lamb Fillets with Potato Strips
Braised lamb fillets with potato strips is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g pearl barley
- 150 ml Vegetable broth
- 4 lamb back fillets (about 160 g each with fat cap)
- Salt
- pepper (ground)
- 8 tbsp olive oil
- 2 sprigs Rosemary
- 2 stems Parsley
- 1 tbsp pistachio kernels
- 1 tbsp Lemon Juice
- 200 g mostly waxy potatoes
- 1 small yellow carrot
- 1 Spring onion
Instructions
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1.
Add the pearl barley to boiling vegetable broth and simmer covered for about 45 minutes, adding more broth if needed.
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2.
Preheat the oven to 100°C (212°F) with both lower and upper heat.
-
3.
Wash the lamb, pat dry, season with salt and pepper, then sear in 2 tbsp hot oil on all sides. Place on rosemary in a fireproof dish and bake in the oven for about 20 minutes until pink through.
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4.
Wash the parsley, shake off excess water, pluck leaves and blend with pistachios, 4 tbsp olive oil and lemon juice in a blender.
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5.
Peel the potatoes and grate finely on a vegetable grater. In the remaining hot oil, cook very thin potato pancakes in a non-stick pan: arrange loose clumps side by side, press flat, fry each side 2-3 minutes until golden brown, season lightly with salt.
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6.
Peel or wash the carrot and spring onion, cut into thin strips or shave. Blanch in salted water for about 2 minutes.
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7.
If necessary, drain the pearl barley and mix with the parsley oil. Season with salt and pepper.
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8.
Remove the lamb from the oven, cover briefly with foil to rest. Slice each fillet in half and arrange on warmed plates with a potato pancake topped with drained vegetable strips, drizzle the pearl-barley‑parsley oil over the meat, and serve immediately.
