Ingredients (serves 2):
- 2 lamb neck fillets – about 200g each
- 2 shallots – finely chopped
- 2 cloves of garlic – finely chopped
- 1 teaspoon of dried rosemary
- 1 glass of white wine
- 2 tablespoons olive oil
- 25g cold butter
- Salt and freshly ground black pepper
- 1 bunch of asparagus spears – tough end cut off
- New potatoes
Start by bringing a pan of lightly salted water to the boil and add the potatoes in.
While the potatoes are cooking, season the fillets with salt and pepper, heat up a pan to a medium to high heat, add a little oil and pan fry the lamb fillets until cooked to your liking; rare if you can :). This should take roughly 4-6 minutes per side dependant on the size of the fillets. Once cooked, remove them from the pan and cover with tin foil to allow them to rest.
Keep an eye on the potatoes as you don’t need them cooked just yet.
Lower the temperature on the pan that you cooked the lamb in and add the shallots and saute for a couple of minutes. Next, add the rosemary and garlic and cook for a further minute before adding the white wine. Bring it to a gentle simmer and use it to deglaze the pan, scraping up any bits of lamb cooked into it. Simmer until reduced by half then stir in the butter to make the sauce creamy. Just before the sauce is ready fire up another pan and pan fry the asparagus spears in a little butter and season well.
Drain the potatoes off once cooked and then return to the pan. Put a knob of butter in with the potatoes and shake them around to coat evenly.
To serve, slice the lamb fillets and top with the sauce then plate up the buttery potatoes and asparagus. Enjoy with a glass of wine! 🙂
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