Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 4

Seared fillet of lamb with mint and chilli sauce recipe

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Ready in about 20 minutes

Bunch fresh mint leaves (about 12g), plus extra to garnish
1 tsp sugar
2 tbsp red wine vinegar
1 tbsp capers, drained
1 tsp Dijon mustard
Good pinch dried chilli flakes
4 tbsp mild olive oil, plus extra for pan frying
1 large garlic clove
4 lamb fillets or 8 trimmed lamb cutlets

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1. Roughly chop the mint and put in a food processor with the sugar, wine vinegar, capers, mustard and chilli flakes and whizz well. Add the oil and continue until very well blended and finely chopped. Season with freshly ground black pepper and put aside in a cool place (not the fridge) to let the flavours develop.
2. Rub the peeled garlic clove all over the lamb fillets or cutlets. Heat a little oil in a large pan and cook the lamb for 2-3 minutes on each side until tender and still slightly pink in the middle. Fry for a few minutes longer on each side to cook through, if you prefer.
3. Slice the lamb (if using fillets) and arrange on plates, with the mint and chilli sauce drizzled around. Garnish with a few baby mint leaves and serve.

Nutritional info

Per serving: 383kcals, 31g fat (10.5g saturated), 25g protein, 2g carbs, 1.5g sugar, 0.54g salt

Wine Recommendation

Wine note: Strong, bright flavours here, so plump for a ripe, fruity Chilean Cabernet Sauvignon.

Seared fillet of lamb with mint and chilli sauce recipe

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