Recipe: Lamb Pencil Fillets with Mustard, Balsamic & Kidney Sauce

By Guest Chef, Brian Turner CBE.

A beautiful northern dish with tender cuts from underneath the saddle with a very complimenting mustard, balsamic and kidney sauce.

 

Serves: 4 adults, as a main course

Preparation time: 30 minutes

Cooking time: 60 minutes

Difficulty: 2 out of 5

 

Ingredients

  • 8 lamb pencil fillets
  • 1tbsp olive oil
  • 1tbsp pommery mustard
  • 8 tomatoes
  • 12 cooked new potatoes in skins
  • 1tsp balsamic vinegar
  • ¼ pt chicken stock
  • 2oz cold butter
  • 1tsp chopped parsley
  • salt & pepper
  • 4 lambs kidneys

 

Method

  • Heat oil in large frying pan
  • Colour the lamb fillets, then take out
  • Cut potatoes in half lengthwise and put cut side into pan
  • Brush lamb fillets with mustard and then lay on potatoes
  • Cut tomatoes in half and add to pan, season all then put in oven 200°C for 8 minutes
  • Take lamb out followed by potatoes and tomatoes
  • Cut kidneys into small dice and put into hot pan
  • Flash fry then take out
  • Remove excess oil and add balsamic and reduce heat
  • Add stock, butter & parsley and bring to the boil

recipe-lamb-pencil2

Presentation

  • Place tomatoes and potatoes on plate
  • Arrange lamb on top
  • Put kidneys back in sauce, then pour sauce over and serve