Hazelnut-crusted Lamb, Sautéed New Potatoes And Hazelnut Dressing
This flavorful and elegant dish combines tender lamb fillets coated in a crunchy hazelnut crust with sautéed golden potatoes and a refreshing hazelnut dressing drizzled over soft salad leaves. The lamb is perfectly cooked to your desired doneness, creating a delightful balance of flavors and textures in every bite. Perfect for a special dinner at home or a gathering with loved ones, this recipe is sure to impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 1 tsp mustard
- 1 tbsp white wine vinegar
- 2 tbsp groundnut oil
- 2 tbsp olive oil
- 1 tsp chopped parsley
- 25g/1oz skinned whole hazelnuts
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 20g/¾ butter
- 2 x 150g/5½oz lamb fillets
- 1 tsp mustard
- 1 tbsp white wine
- 25g/1oz skinned whole hazelnuts
- 50g/2oz butter
- 350g/12oz new potatoes
- 50g/2oz shallots
- 75g/2½ soft salad leaves
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- For the dressing, place the mustard, white wine vinegar, groundnut oil, olive oil and parsley into a bowl and whisk well. Add the roughly chopped hazelnuts, stir together and season well with salt and freshly ground black pepper.
- Meanwhile, for the lamb, heat a frying pan until hot, then add the oil and butter. Once the butter is foaming add the lamb and fry for 1-2 minutes, until browned. Remove from the pan and cool.
- Mix the mustard and white wine together in a bowl, then brush the mixture over the lamb to evenly coat.
- Spread the finely chopped hazelnuts out onto a baking tray and roll the mustard-coated lamb in the hazelnuts to coat.
- Place the coated lamb onto a wire rack in a roasting tray and place into the oven to roast for 8-10 minutes, until just pink (cook for longer according to your preference). Remove from the oven and rest for five minutes.
- For the sautéed potatoes, heat a frying pan until hot and add the butter and potatoes. Sauté the potatoes, turning occasionally, until golden brown.
- Add the chopped shallots and season, to taste, with salt and freshly ground black pepper.
- To serve, lay the potatoes in the centre of a plate. Slice the lamb and lay on top of the potatoes. Season the salad leaves with the hazelnut dressing and place alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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