Wednesday, 6 July 2016

Lemon and Rosemary Marinated Lamb with Mashed Potatoes

* 6 lamb fillets
* 3 tbsp rapeseed oil
* 2 tbsp lemon juice
* 1 tsp garlic puree
* 2 tsp dried rosemary
* 1 tsp dried oregano
* 1 tsp garlic pepper
* 1 tsp ground black pepper

For the mashed potatoes
* 8 potatoes (Maris Piper works best)
* 2 tbsp butter or margarine
* 2 tbsp milk
* ground white pepper


Preheat the oven to 200c. Place all the marinating ingredients in a large glass bowl and mix. Add the lamb and mix until all the lamb is coated in the marinade. Leave to marinade for at least half an hour. 

Peel the potatoes and rinse. Then chop them into small chunks and place in a large saucepan with boiling water. Cook for 20 minutes or until the potatoes are softened. 

While the potatoes are boiling, place the lamb fillets in a clean frying pan. Sear on all sides until there is some colour on each side. Place in a baking dish and put in the oven for 20 minutes. 

Once the lamb is cooked, cover in foil to retain the juices and allow to rest while you make the mash. 

Now time to make the mashed potatoes. Begin by mashing the potatoes to break them down. Add the butter and continue mashing until smooth. Add the white pepper and milk and continue mixing until all combined and smooth. 

If you would like, you can serve steamed green beans on the side. 

Plate up and serve with gravy. Enjoy! 

Seda x


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