Grilled lamb filet with pea puree

Ingredients for 4 servings

  • 4 pieces of lamb filet taken from 4 rack of lamb
  • Mielie meal/polenta cakes ready to pan fry
  • 12 baby carrots peeled
  • 200g green peas fresh or frozen
  • Few leaves of fresh mint
  • 1 red onion peeled and sliced
  • 2 or 3 table spoons of vegetable oil
  • Cumin powder
  • 1 table spoon of fresh chopped basil
  • 20g butter
  • Salt and pepper

The tip:

This marinade is very simple to make. You can make it to your taste by adjusting the volume of ingredients.

Use the bones from the lamb rack to prepare a stock or jus.


  1. First, bring a Tefal pot of salted water to the boil.
  2. Marinate the lamb with cumin powder, salt and pepper, basil and vegetal oil.
  3. Keep aside into the fridge for ½ an hour.
  4. Cook the baby carrots in boiling water. When they are cooked chill them in cold water with ice.
  5. Blanch the peas for one to two minutes in rapidly boiling water.
  6. Strain the peas but reserve some of the water.
  7. With an Infinity Force Mixer, blend the peas to a puree along with the fresh mint and some of the cooking water. Check the seasoning.
  8. Keep the pea puree warm before serving.
  9. Turn on the Optigrill to the meat setting
  10. With a Tefal pan, pan fry the onion with oil and butter.
  11. Add the mielie meal/polenta cakes along with the carrots and cook them gently. Add some seasoning.
  12. Grill the lamb meat to your liking on the Optigrill (this can also be done on a griddle pan).
  13. Place the cakes onto the plate, slice the lamb and garnish with the carrots. 
  14. Bon appetit.