You are here:

Lamb fillet with kidney and caper sauce and spicy aubergine

Brian Turner from Good Food Live
For a lamb dish with a difference try Brian Turner's creative fusion recipe, pairing tender meat with piquant aubergine

Lamb fillet with kidney and caper sauce and spicy aubergine

Method

1. Trim the lamb fillets of all fat, cut into 1cm thick slices. Flatten the lamb fillet slices using a cook's mallet or the back of a knife.

2. Take the kidneys out of their fat, skin and cut into 1cm dice

3. In a large, heavy-based frying pan heat the oil. Add 15g butter and flash-fry the lamb slices. Remove and keep warm.

4. In the same frying pan, flash-fry the diced kidneys. Remove and keep warm. Drain the excess fat from the pan.

5. Put 15g butter in the pan, heat through and add the chopped shallots, stirring well.

6. Add the capers and fry for 1-2 minutes. Pour in the white wine. Cook briskly until reduced by half.

7. Add the jus and bring to the boil. Season with salt and freshly ground pepper.

8. Meanwhile, cook the spicy aubergine. Heat the olive oil in a wok or frying pan. Add the aubergine and fry for 2 minutes. Add the chilli, mixing well. Stir-fry the aubergine until tender. Add the Tabasco and soy sauce, mixing well.

9. Place the aubergine on a serving plate. Layer the flash-fried lamb fillet on top.

10. Return the flash-fried kidney to the white wine sauce and heat through. Mix in the parsley.

11. Pour the sauce over the lamb and serve at once.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients
700g lamb fillet
2 lamb kidney in fat
1 tbsp vegetable oil
25g Butter
2 Shallots, chopped
2 tbsp midget capers
100ml White wine
300ml jus (fresh brown stock), thickened
2 tbsp chopped parsley
salt and fresh ground black pepper

For the spicy aubergine:

150ml Olive oil
1 large aubergine, sliced into 1cm x 2.5cm batons
1 red chilli, finely chopped
2 dashes of Tabasco sauce
2 dashes of Soy sauce
salt and fresh ground black pepper