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Diana Henry's lamb fillet with roast pepper, caper & preserved lemon dressing
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If you don't like preserved lemons you can make this dressing more Italian by replacing them with chopped anchovies or black olives, and replacing the coriander with mint or parsley.
6 lamb loin fillets, trimmed
3 tbsp olive oil
For the dressing
2 tbsp white balsamic vinegar
6 tbsp extra virgin olive oil
½ roasted or chargrilled pepper, flesh diced
1 preserved lemon, flesh discarded and rind diced
1 tbsp capers, rinsed of brine, or rinsed and soaked if they’re packed in salt
1 red chilli, halved, deseeded and finely chopped
3 tbsp roughly chopped coriander (about 28g pack)
1. To make the dressing combine everything in a small bowl and set aside.
2. Preheat the oven to 200°C, gas mark 6. Season the lamb and heat the oil in a sauté pan. Over a high heat, brown the fillets all over in batches, then transfer them to a roasting tin.
3. Roast in the oven for 10 minutes. Take them out, cover and keep warm to let the meat rest for 10 minutes before serving for medium.
4. Cut the lamb into neat slices – you need a sharp fine-bladed knife for this – and serve on warm plates with the dressing. Herbed couscous or little olive oil roast potatoes would all be good on the side. A green salad would be great too.
Typical values per serving:
This recipe was first published in July 2018.