Pan-fried Lamb Fillet Pear Chips And Mashed Kumara And Carrot

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 800 g lamb fillets
• 2 red chilies, finely chopped (add as few or as many seeds as you like)
• 1 cup pear juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon instant chicken bouillon granules
• 2 teaspoons cornflour
• pepper
• 2 medium pears
• 1/4 cup vegetable oil
• 750 g kumara, roughly chopped (sweet potato)
• 200 g carrots, roughly chopped
• 40 g butter
• 3 tablespoons cream
• 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried sage
• pepper

Recipe

• 1 make pear chips first, slice pears with v-slicer or mandoline.
• 2 heat 1/4 cup vegetable oil in a large frying pan, shallow fry pear slices, in batches, until crisp, drain on absorbent paper.
• 3 lamb.
• 4 while kumara and carrot are cooking, heat a small amount of olive oil in a large frying pan add lamb fillet and brown on all sides.
• 5 turn heat down, cook covered an extra 15-20 minutes or until cooked as desired. (remember lamb will keep cooking whilst standing).
• 6 remove lamb and wrap in foil to keep warm.
• 7 in the same pan add chili, pear juice and vinegar,bring to the boil, add stock reduce heat to a simmer.
• 8 mix a little water with cornflour, add to sauce and stir until mixture thickens, serve with lamb.
• 9 kumara and carrot mash.
• 10 before you start the lamb heat some water in a pan add chopped kumara and carrot boil until tender, drain.
• 11 add kumara, carrot, butter and cream to a large bowl and mash until smooth, stir in sage and pepper.
• 12 mash can be reheated in a microwave so this could be made ahead of time if desired.
• 13 to serve: slice lamb thickly place atop pear chips and serve mash on the side.