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Glazed lamb fillets with minted spring vegetables

Frank Bordoni from Great Food Live
Young spring lamb and baby vegetables are turned into a grown-up's dinner party delight in Frank Bordoni's inventive honey-doused roast

Glazed lamb fillets with minted spring vegetables

Method

1. Preheat the oven to 200C/gas 6. Rub the lamb with salt and pepper and place in a hot, dry pan to sear, turning to ensure an even colour. When the outside of the meat has browned, drain off any surplus fat and place the lamb fillets on a roasting tray.

2. Transfer the lamb to the oven and roast for 15 minutes.

3. Meanwhile, start the vegetables. Place the butter and oil in a large sauté pan and add the onions and potatoes; cook for about 6 minutes. Add the carrots, leeks and white wine and bring to the boil. Reduce the heat to a simmer and allow the mixture to bubble for about 4-5 minutes until the vegetables are nearly cooked.

4. After the lamb has been roasting for 15 minutes, remove it from the oven and baste the meat with honey before returning it to the oven to cook for a further 5 minutes.

5. When the lamb is done, take it from the oven and cover it with foil. Set the meat aside in a warm place to rest for 10 minutes.

6. Add the peas and spinach to the pan of vegetables and cook for 1-2 minutes. Stir in the crème fraîche and mint, then season to taste.

7. Carve the lamb into slices and serve straight away with the spring vegetables.

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Serves: 4

Prep: 15 min
Cook: 30 min

Ingredients

For the lamb

2 boneless lamb, loin fillets
sea salt and freshly ground black pepper
2 tsp Honey

For the minted vegetables

25g Butter
1 tbsp Olive oil
200g baby onions
handful baby new potatoes, sliced
200g baby carrots
4 baby leeks
175ml dry white wine
300g peas
100g baby spinach leaves
200ml Crème fraîche
3 tbsp chopped fresh mint