Rosemary lamb loin fillets with horseradish crème recipe

  • Serves 3
  • 10 mins to prepare and 10 mins to cook
  • 585 calories / serving
  • Freezable
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silverfern lamb loin hero

Rub the lamb loin fillets with chopped rosemary and oil. Season with salt and pepper. Heat a frying pan. Pan-fry the lamb for 3-4 minutes each side (medium rare to medium). Remove from the pan and rest for 5 minutes. Slice diagonally across the loin to serve. Whisk the horseradish crème ingredients together to combine.

Visit www.silverfernfarms.co.uk to find the recipes for these great flavour hits and sides.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 pack of Silver Fern Farms lamb loin fillets
  • 4 tbsp chopped fresh rosemary
  • 2 tbsp olive oil
  • sea salt
  • black pepper
  • Horseradish crème

  • 125ml (4fl oz) or 1/2 cup crème fraiche
  • 1 tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tbsp chopped parsley
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  • Energy 2425kj 585kcal 29%
  • Fat 55g 79%
  • Saturates 27g 135%
  • Sugars 2g 2%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 2.8g Protein 20.4g Fibre 0.3g

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