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Mint and orange lamb fillet: Difference between revisions
Mint and orange lamb fillet (view source)
Revision as of 09:53, 24 September 2016
, 24 September 2016no edit summary
m (Chef moved page Mint and orange lamb steaks to Mint and orange lamb fillet) |
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| 3 tablespoons of the [[Olive oil|olive oil]] reserved from the [[Peppers|peppers]] | | 3 tablespoons of the [[Olive oil|olive oil]] reserved from the [[Peppers|peppers]] | ||
| [[Freshly ground black pepper]] | | [[Freshly ground black pepper]] | ||
| | | 1 x 300g [[lamb fillet]], cut in half lengthwise | ||
| 1 medium sized [[Red onion|red onion]], peeled and chopped | | 1 medium sized [[Red onion|red onion]], peeled and chopped | ||
| 100g bottled [[Red pepper|red pepper]] drained and roughly chopped. Reserve some of the [[Oil|oil]] for pan [[Frying|frying]] | | 100g bottled [[Red pepper|red pepper]] drained and roughly chopped. Reserve some of the [[Oil|oil]] for pan [[Frying|frying]] | ||
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| Add a good pinch of [[Black pepper|black pepper]] to a [[Wok|wok]] or large [[Frying pan|frying pan]], add 3 tablespoons of [[Olive oil|olive oil]] | | Add a good pinch of [[Black pepper|black pepper]] to a [[Wok|wok]] or large [[Frying pan|frying pan]], add 3 tablespoons of [[Olive oil|olive oil]] | ||
| Add the chopped [[Red onion|red onion]] and the [[Lamb|lamb]] steaks and [[Brown|brown]] the | | Add the chopped [[Red onion|red onion]] and the [[Lamb|lamb]] steaks and [[Brown|brown]] the [[lamb fillets]], turning often. | ||
| Once the steaks are [[Browned|browned]] the [[Onions|onions]] should have also taken some of the colour | | Once the steaks are [[Browned|browned]] the [[Onions|onions]] should have also taken some of the colour | ||
| Turn the pan down and add the [[Chopped red peppers|chopped red peppers]] and [[Olives|olives]] | | Turn the pan down and add the [[Chopped red peppers|chopped red peppers]] and [[Olives|olives]] | ||