Seared lamb with mint and chilli sauce
- August 2004
- Serves 4
- Hands on time 40 mins
This seared lamb recipe has an exciting twist on the accompanying classic mint sauce. Delicious served with some buttered new potatoes and greens.
Alternatively, try these lemon and mint lamb kebabs with couscous for a Middle-Eastern inspired twist.
- Dairy-free recipes
- Gluten-free recipes
- 31g (10.5g saturated)
- 2g (1.5g sugars)
- 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
- 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.
- 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.
- 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.
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