Lamb fillet with Broad Beans & Peas

I find it a real struggle to find a lean piece of reasonably priced lamb. They are out there but they seem to be rare. I have never liked fat on my meat - I know it can be a personal thing but I am one of those people who cuts off every single piece, if possible.

There are some who say that the flavour is in the fat, but that was the very reason I started playing with flavours and finding ways of putting huge flavours into meat without using any of the fat. In the case of lamb, I usually end up with lamb leg steaks, but occasionally, very occasionally I come across lamb fillet strips. I think it may have been from Ocado, but the butcher is probably the best place to go to. Its a serious treat.

If you do find lean lamb - this dish is just so perfect. You don't need the big, punchy flavours. The lamb speaks for itself in this lovely simple Lamb Fillet with Broad Beans & Peas.

Ingredients:

225g lamb fillet strips
4-5 strips streaky bacon
1 onion, chopped
1 clove garlic, chopped
1 cup white wine.
3/4 cup vegetable stock
400g tinned broad beans, drained
200g frozen peas

Method:

Season the lamb strips and pan fry whole for 7-8 minutes until cooked. Set aside on kitchen paper to drain and rest.

Cut the bacon into small pieces and fry in the oil with the onion and garlic until crisp and tender. Add the wine and cook on a high heat until reduced by half. Then add the stock and cook on a medium heat for 10 minutes. Add the peas and drained broad beans and cook for a further 5 minutes. Season with salt & freshly ground black pepper. Slice the lamb into generous strips.

Serve the bacon & broad beans,  with some of the liquid, into a wide bowl and top with the tender lamb pieces. Lovely with boiled new potatoes or some crusty bread. And maybe a glass of wine if you wish.