Recipe: Butterflied Lemony Lamb Fillet with Mint Sauce

I’m loving a recipe post this week! This is a really easy, really healthy and really tasty little dish! It’ll feed two people and it’s so basic that there’s plenty room for you to add in some extra vegetables and side servings. I made this as part of my #WhamBamThankyouLamb day.


You will need…

300g Scotch Lamb fillet
300g new potatoes
20g butter
½ lemon
2 tsp olive oil
1 clove garlic
½ tsp ground black pepper

For the mint sauce
75ml cider or malt vinegar
A large handful of fresh mint leaves
1tbsp sugar
½ tsp salt

1. Prepare. Grate the rind of the lemon finely, finely chop the garlic and half the potatoes if need be. Place the potatoes in lightly salted boiling water for about 10 to 15 minutes until tender. Heat a griddle to searing hot.

2. Depending on the size of your fillet you may need to butterfly it. You’d need to do this if it’s a thick fillet, on this occaision I didn’t. On a chopping board with a sharp knife, butterfly the lamb fillet by splitting it down its length but don’t cut all the way through.

Place lamb as you would an open book and press it open with the heel of your hand. Mix together the lemon rind, garlic and pepper and rub into the meat.


To make the mint sauce, you need a pestel and mortar (or a small bowl and a rolling pin). Roll the mint leaves up and finely chop them. Place into the pestel/bowl with the sugar and salt and squash it to make all the juices run from the mint into the sugar. Add the vinegar gradually until you’re happy with the consistancy of the sauce.


Rub the olive oil onto the lamb on both sides and sear it on the griddle pan for about 2 to 3 minutes per side. It should be a nice pink in the middle but cook it to your own comfort! Remove from the pan and wrap in tin foil while you drain the potatoes.



Melt the butter on them and gently crush them – they shouldn’t be whole or mashed – they should retain some of their shape. Place the lamb on top and serve with the mint sauce!


Firstly: yes. That is a lot of potato. I didn’t want to look like I was wasting any food when I made this in the Edinburgh New Town Cookery School so I just shoved all my potato on!

When you make yours, make a reasonable sized nest of crushed potato, then place on the sliced lamb drizzled with mint sauce. A meaty yet fresh dinner treat. I’ll definitely be making this again! I have conquered my fear of cooking lamb outside of the slow cooker!

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