- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 tbsp olive oil
- 8 x 150 g pencil neck lamb fillet
- A knob of butter
- 1 tbsp Pommery mustard
- 12 boiled new potatoes, in skins
- 16 on the vine cherry tomatoes, snipped into 4 lengths
- 1 tsp balsamic vinegar
- 125 ml chicken stock
- 50 g cold butter
- 1 tbsp chopped parsley
Tips and Suggestions
If you can't find lamb pencil fillets, try using a fillet of pork instead.
1. Heat the oven to 200C/180C fan/gas 6.
2. Heat the oil in large frying pan with a heatproof handle and seal the lamb fillets over a high heat until browned ' about 3-4 minutes. You might need to do this in batches. Set aside on a plate and brush each fillet with the mustard.
3. Add a knob of butter to the same pan, cut the potatoes in half lengthwise and lay them in the pan, cut-side facing downwards. Put the fillets on top of the potatoes. Add the tomatoes (still on the vine) to the pan; season well and transfer the pan to the oven. Cook for a further 8-10 minutes, a minute or two longer if you prefer the meat well cooked. .
4. Take the pan out of the oven and put the lamb, potatoes and tomatoes on a plate, leaving behind any juices. Spoon any excess oil from the pan and add the balsamic vinegar and cook down until syrupy before pouring in the stock and reducing again. Just before serving add the butter and chopped parsley to the sauce
5. Divide the potatoes between four plates and top with the lamb and tomatoes - pour over any sauce and serve.
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