STUFFED LAMB FILLET WITH ROASTED ROOTS

Serves 2
60 minutes
395 kcal per serving


Ingredients

• 400 g roots such as carrot, turnip and parsnips, cut into chunks
• 0,5 tbsp olive oil
• 1 tsp dried rosemary
• 50 g mushrooms, diced
• 0,5 red onion, chopped
• 0,5 garlic clove, sliced
• 2 tsp canola oil
• 250 g lamb fillet
• 1 tsp dried thyme
• 50 g sugar peas

Method

1. Preheat the oven to 225 °C .
2. Place all the roots in an ovenproof dish, then drizzle with the olive oil, rosemary, salt and pepper and toss well.
3. Roast in the oven for approximately 20 minutes, stirring occasionally.
4. Sauté the mushrooms, onion and garlic in a pan in half of the canola oil until soft, then set aside.
5. Place the lamb fillet on a board. Take a sharp knife and make a slice lengthways along the fillet, about 2/3 of the way down, so it folds out like a book.
6. Season with salt, pepper and thyme, then spread the mushroom mixture all over.
7. Tightly roll up the fillet into a log and tie around with cooking string or fasten with toothpicks, then sear in the rest of the canola oil.
8. Place the sugar peas among the roots, then place the meat on top.
9. Roast everything in the oven for approx. 10 minutes.
10. Cut the meat into thin slices and serve with the roots.