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