Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Sundried Tomato Lamb Shoulder Fillet
Tenderstem broccoli, to serve (optional)
You will need: two baking trays, tin foil, a spatula, pair of tongs, small saucepan, sharp knife
Method:
1. Preheat the oven to 220°C, fan 200°C, gas 7. Decant the potatoes onto a baking tray and cook on the top shelf for 10 minutes before reducing the temperature to 200°C, fan 180°C, gas 6.
2. Decant the lamb and juices into the foil tray provided, remove any white fat lumps, cover with foil, and cook on the middle shelf for 15 minutes. At this point give the potatoes a good stir and baste the lamb before covering with foil again and returning to the oven for another 10 minutes. Take the lamb out, remove the foil and return to the oven to finish cooking alongside the potatoes for another 10 minutes.
3. Remove the potatoes and the lamb from the oven. Pour off any cooking juices from the lamb into a pan before covering with foil so it can rest while you finish the potatoes. Remove any excess cooking liquid from the potatoes before tossing through the crumb and covering with foil. Set aside.
4. Reduce the cooking juices from the lamb over a medium heat for 5 minutes until thick and glossy before spooning back over the lamb. Empty the sauce sachet into a saucepan and heat over a medium heat for 2 minutes, stirring throughout.
5. To plate, slice the lamb and place alongside the potatoes, then spoon the sauce over the lamb.
Wine pairing: Lamb pairs well with a Spanish Rioja Reserva or an Australian Grenache from our Tesco Finest range. Both of these are great options, the rich fruit and spice in these wines will complement the lamb’s intensity and the tomato’s tangy sweetness.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.