Serves Two
Takes 35 mins
Shopping List
Lamb Neck Fillet
1 Large Potato
2 Table Spoon Double Cream
Garlic Puree
Butter
Fresh Mint
Half white onion
Veg stock cube
Step By Step
1. Garlic Puree, Knob of Lurpak, Base the pan with a thin layer of Double Cream. Melt the butter and stir into a sauce.
2. In a metal pan, Handful of Fresh mint, Small pack of peas, Half white onion thinly sliced, Two knobs Lurpak. Fry, keep it moving!
3. Peel a large potato, Top and Tail. Preheat oven to 200c
4. Thinly Slice, Butter your Ramekin. Star to layer your potato, Pouring the sauce pan cream over each layer.
5. Repeat and fill, pouring the Ramekin to full and sprinkle Parmesan cheese. Middle shelf, until golden.
5. Your peas should be nice and golden. Sprinkle half a veg stock cube in.
6. Just cover the peas with water and reduce.
7. In a HOT griddle pan, heavily season, slightly oil and griddle your Lamb fillet.
8. On the lamb, Grey flesh will start coming up the sides, when it is more than half way turn. Heavily season.
9. After your steak is firm, i cook to Rare. Rest. If potato is crisp and golden remove from oven and cool.
10. Peas are reduced.
11. Blend!
12. Pass through a fine sieve.
13. Pop into a small saucepan
14. Reduce
15. Time to plate. Remove Potato from ramekin. Spoon on pea. Thinly cut Lamb.
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