Chargrilled Lamb fillet on black pudding with mustard and shallot sauce.

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Seasonal food recipes for August by Chef Kerry Hooper…

4 x lamb fillets seasoned

1 x ring of black pudding (3-4 pieces per fillet needed)

Mustard and shallot sauce (see below)

Method.

Slice the black pudding into either 3-4 thick pieces (depending on lamb fillet size) and place on a baking tray and pop in the oven @ 180 c® for 10-12 mins.

Season the lamb fillets and heat up a grill pan, placing the lamb in the heated oil searing on both sides before placing in the oven for 10 mins ( if you like it pink) or longer if you prefer well done.

Remove from oven and slice into 3-4 pieces. Take black pudding pieces and arrange on a plate and place lamb fillet pieces on top and drizzle with hot Shallot and Mustard Sauce. Serve with vegetables that are in season.

Hot Mustard and Shallot sauce.

1 tbsp brandy

10 oz. finely diced shallots

Knob of butter

Salt and pepper

2 floz. Red wine Vinegar

1 small glass white wine

5 fl. Oz. lamb stock

1 tsp. English Mustard.

Method.

Melt the butter in a pan and add shallots, cook on a low heat until they are golden brown. Start adding the brandy, red wine vinegar, and salt and pepper. Reduce until almost dry then add the white wine and reduce again and add the lamb stock. Bring to a simmer for 10 mins approx. and add the mustard and serve….

Lamb is 203 kcals per 100g

Black pudding 95 kcals per slice

Mustard and Shallot Sauce is 127 kcals per serving.

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