Lamb Tenderloin With Potato Croute

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 350 g lamb fillets, sliced
• 2 tablespoons dark soy sauce
• 2 tablespoons clear honey
• 1 tablespoon sherry wine
• 2 tablespoons orange juice
• 1 garlic clove, peeled and crushed
• 2 large potatoes, peeled
• 1 medium carrot, cut into julienne strips
• 100 g runner beans
• 4 spring onions, chopped
• orange wedge, to serve

Recipe

• 1 cut the lamb into think slices and place in a shallow glass dish. mix together the soy sauce, honey, sherry, orange juice and garlic, and pour over the port, turning to coat. cover and leave to marinate for 2 hours.
• 2 meanwhile, cook the potatoes in boiling salted water. when cooked, remove with a slotted spoon and slice very thinly. on a heatproof plate, arrange the potatoes in four circles, overlapping the slices and place in the warmer drawer.
• 3 remove the lamb from the marinade and place in a pan. top with carrots and spring onions and cook until ready, about 20 minutes.
• 4 meanwhile, in a separate pan, heat the marinade until reduced to a glossy sauce.
• 5 transfer the potato croutes to the serving plates and top each with lamb and vegetables. spoon the glaze over the top, garnish with orange wedges, and serve with freshly steamed green vegetables.