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Hot Minted Lamb Fillet

Hot Minted Lamb Fillet
Hot Minted Lamb Fillet 


Fresh Lamb Neck Fillets BR9510
Brakes essentials Plain Flour 10867 (125g)
Brakes Wholegrain Mustard 88932 (5tbsp) 
Brakes Clear Blossom Honey 2141 (2-3tbsp)
Fresh Mint BR1221 (5tbsp, chopped)
Brakes Natural Coloured Breadcrumbs 33853 (10 tbsp) 
Brakes essentials Olive Oil 33889 (5tbsp) 

Spring Salad 

New Season Potatoes BR1339 
Broad Beans BR1416 
Asparagus BR1105 
Sugar Snap Peas BR1160
Mixed Lettuce BR1077 
Grana Padano Shavings C74577 (250g)

Watercress Vinaigrette 
Watercress BR2140 (125g roughly chopped)
Brakes Extra Virgin Olive Oil 88887 (15tbsp)
Brakes White Wine Vinegar 2032 (5tbsp)
Gem Caster Sugar G569 (pinch) 


Preheat the oven to 180°C. Dust the surface of the lamb fillets lightly with flour. Mix the mustard and honey together and spread all over the lamb. Combine the mint, seasoning, breadcrumbs and mustard powder and pat the prepared lamb with the mixture to make a crust. Let the fillets rest in the refrigerator for at least 30 minutes. Heat the oil in a heavy based skillet over a high heat and, when very hot, brown each fillet for 3-4 minutes each side.

Salad - cook the potatoes in boiling water for 10-15 minutes until tender, drain. Blanch the broad beans, sugar snaps and asparagus in boiling water for 2-3 minutes. Drain, and combine with the potatoes.

Vinaigrette - put all the ingredients in a blender and blitz until really smooth then season.

Transfer the sealed fillets into a baking dish and place in the oven for 5 minutes for pink centered lamb. Allow to rest before carving into slices.

Toss the salad leaves with a little vinaigrette and arrange on plates. Pile the vegetable mixture on top, season then drizzle over more dressing and scatter with the grana padano. Arrange the warm sliced lamb over the salad and drizzle the remaining vinaigrette over the top.