Sunday Lamb


Today we are sharing a recipe from the lovely people at The English Provender Company, they are mouth-watering and we an’t wait to try them ourselves!

Sunday Lamb
Serves 2
Fillet of lamb covered in Redcurrant Sauce with Rosemary, rolled in chopped hazelnuts and roasted in the oven. Served with pan fried potatoes and salad with English Mint and Balsamic Vinegar
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  1. Oil
  2. 75g butter
  3. 1 pair best end lamb fillets
  4. 2 tsbp The English Provender Co. Redcurrant Sauce with Rosemary
  5. 50g chopped fresh hazelnuts
  6. 200g cooked new potatoes
  7. 2 tbsp chopped shallots
  8. Salad leaves
  9. 2 tbsp The English Provender Co. English Mint Sauce with Balsamic Vinegar
  1. Heat the oil and add 25g of the butter.
  2. Take meat out of package and trim off fat then seal in hot fat, take off the heat and drain – leave to cool.
  3. Smear the meat with the Redcurrant Sauce with Rosemary and dip into the chopped hazelnuts.
  4. Put the meat on a rack and roast at 200C for 12 minutes.
  5. Meanwhile, melt the remaining 50g butter then slice the potatoes and fry them in the butter.
  6. Season the potatoes and when nearly cooked add the chopped shallots.
  7. Take these off the heat and drain.
  8. Take lamb out of the oven and leave to rest.
  9. Put the potatoes in the middle of the plate then slice the lamb and lay on top.
  10. Toss salad leaves in the English Mint Sauce with Balsamic Vinegar and put them on top and serve!
Erisea Magazine

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix and beautiful baby girl. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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