Lamb Fillet With Apple And Leek

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 800 -1000 g lamb fillets (read note above)
• 200 ml hot water
• 1 teaspoon instant chicken bouillon granules
• 2 leeks, sliced thinly (about 700g)
• 3 garlic cloves, crushed
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 medium green apples (like granny smith about 300g)
• 2 tablespoons butter
• 1 tablespoon brown sugar, extra
• 400 g baby carrots
• 350 g frozen broccoli and cauliflower
• 1 cup water
• 1 teaspoon chicken stock
• 3 teaspoons balsamic vinegar
• 1 -2 teaspoon cornflour

Recipe

• 1 preheat oven to 200 degrees celsius.
• 2 place lamb, in an oven proof dish, rub with olive oil, cook lamb between 30-45 min's depending on weight, pour some of the stock from the leeks over lamb about half way through cooking time.
• 3 mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
• 4 add sugar and vinegar, cook stirring about 5 min's or until leek caramelises. add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 min's, keep warm.
• 5 peel, core and halve apples, cut into thick slices.
• 6 melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
• 7 boil, steam or microwave vegetables until tender.
• 8 remove lamb from pan, cover to keep warm, in a small saucepan add juices from lamb, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
• 9 (i said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.).
• 10 slice lamb thickly and serve immediately.
• 11 to serve: mound vegetables on a plate, arrange sliced lamb over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.