Post by Sylvia on Sept 28, 2008 3:50:47 GMT -6
Highland Lamb
Serves 4
8 oz/225g lean lamb fillet
1 tbsp/15ml whole black peppercorns
1oz/2tbsp butter
1 tbsp/15ml sunflower oil
2 tbs[/30ml Scotch whisky
1tbsp/5ml French mustard
1 tsp/5ml salt
3 tbsp/45ml double (heavy) cream
Cut the lamb into 4 pieces and flatten to about 1/4"/5mm thick. Crush the peppercorns roughly and press well into the lamb on both sides. Heat the butter and oil and fry the lamb pieces for about 6 minutes until cooked. Add the whisky to the pan and set alight. When the flames have died down add the mustard, salt and cream and heat through. DO NOT boil. Serve straight away.
This dish accompanied by Sweet Carrots and Potatoes which you can find on the veggie recipes board is wonderful:
whatscookin.proboards4.com/index.cgi?action=display&board=veggie&thread=23432&page=1
If you are like me you won't want lamb without Mint Sauce so the recipe above this post is for mint Sauce
Sylvia446
Serves 4
8 oz/225g lean lamb fillet
1 tbsp/15ml whole black peppercorns
1oz/2tbsp butter
1 tbsp/15ml sunflower oil
2 tbs[/30ml Scotch whisky
1tbsp/5ml French mustard
1 tsp/5ml salt
3 tbsp/45ml double (heavy) cream
Cut the lamb into 4 pieces and flatten to about 1/4"/5mm thick. Crush the peppercorns roughly and press well into the lamb on both sides. Heat the butter and oil and fry the lamb pieces for about 6 minutes until cooked. Add the whisky to the pan and set alight. When the flames have died down add the mustard, salt and cream and heat through. DO NOT boil. Serve straight away.
This dish accompanied by Sweet Carrots and Potatoes which you can find on the veggie recipes board is wonderful:
whatscookin.proboards4.com/index.cgi?action=display&board=veggie&thread=23432&page=1
If you are like me you won't want lamb without Mint Sauce so the recipe above this post is for mint Sauce
Sylvia446