Glazed lamb fillet with a herb and yoghurt sauce
40 min
A herby sauce makes a mouth-watering meal of sliced lean lamb and vegetables.
Brenda Houghton
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Ingredients
Serves: 4
- 650 g (1 lb 7 oz) small new potatoes, cut in half lengthways
- 250 g (9 oz) green beans, trimmed and cut in half
- 400 g (14 oz) lean lamb neck fillet
- 1 tablespoon mustard powder
- 1 tablespoon soft brown sugar
- 175 g (6 oz) tomatoes
- For the sauce
- 1 tablespoon clear honey
- 1 tablespoon Dijon or English mustard
- 150 g (5½ oz) low-fat natural yoghurt
- 2 cloves garlic, chopped
- 2 tablespoons capers, drained and chopped
- 12 fresh basil leaves, torn
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon red wine or sherry vinegar
- Salt and black pepper
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- First make the sauce: mix together the honey, mustard and yoghurt. Stir in the garlic, capers, basil, mint and parsley, add the wine or vinegar and season to taste. Cover and chill.
- Bring a saucepan of water to the boil, add the potatoes and a pinch of salt and cook for 10-15 minutes, adding the beans for the last 2 minutes.
- Meanwhile, heat the grill to high and put a kettle on to boil. Trim the lamb of any fat. Combine the mustard powder and sugar and rub it all over the meat, then grill it for 5 minutes on each side, or until tender.
- Cover the tomatoes with the boiling water, leave them for 1 minute, then skin, deseed and chop them.
- When the vegetables are just tender, drain them thoroughly and mix them with the tomatoes.
- Divide the potatoes and beans between four plates. Cut the lamb into thin slices and arrange them on top of the vegetables. Spoon a little sauce onto the lamb and serve the remainder on the side.
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