Martin's Pan-roasted Lamb Fillets with Crispy Potatoes.
Recipe by Martin Bosley
Serves 4
Ingredients
150g green beans
4 tbsp unsalted butter
12 gourmet potatoes, cooked and cut into quarters
2 tomatoes
4 lamb fillets
3 tbsp anchovy butter (recipe follows)
2 tsp red wine vinegar
2 tsp chopped chives
Method
Bring a large pot of salted water to a rolling boil and plunge in the green beans. Cook until tender – a maximum of 3 minutes.
Remove the beans from the water, drain onto a wet tea towel, then roll it up to keep the beans warm.
In a large frying pan heat 2 tablespoons of butter and cook the potatoes until crisp, seasoning lightly with salt and pepper. Cut the tomatoes in half, remove the seeds and coarsely chop the flesh.
Add to the potatoes and cook for 3 minutes, until softened. Tip the potatoes and tomatoes into a bowl and keep warm.
Wipe the frying pan clean and return it to the heat. Melt the butter and when its foaming add the lamb fillets. Cook until golden brown on all sides, about 6 minutes. Season with salt and pepper then remove from the pan to a suitable plate and lower the heat.
Add the anchovy butter to the pan and let it melt slowly while stirring through the pan juices. Place a small pile of the potatoes and tomatoes in the centre of each plate and lay the green beans on top.
Slice the lamb diagonally into 1cm wide pieces and pile on top of the beans and pour a little of the anchovy butter over each stack. Splash a little red wine vinegar over the butter and sprinkle with chives.
Anchovy Butter
Ingredients
150g unsalted butter, softened
5 anchovies
Juice of a lemon
Freshly ground black pepper
Method
Purée the butter, anchovies and lemon juice in a food processor until smooth and season with a couple of turns of the pepper mill. Place the butter on a piece of grease proof paper and roll into a log shape. Refrigerate until ready to use. Will keep for months in the freezer.
