What’s better than sunday Roast? Always having a good time firing up the BBQ for a delicious piece of meat combined with some heavenly sides. This weekend I made this lovely piece of brined lamb filet with a sauce from sweet peas and mint. Served with a quinoa salad with some seasonal vegetables and smoke roasted fennel. I tell you this meal was warmly welcomed by my family! Hope you will like it as much as we did. Make sure to stay tuned for the Quinoa Salad I will share with you later this week. Maybe this can be your sunday roast next weekend?
Disclaimer: post for Lidl Belgium. All opinions shared are honest and personal.
Brined Lamb Filet with a sauce of sweet peas and mint
Mostly we associate lamb with spring. But that’s not the only season to get this delicious meat. In New-Zealand the seasons are different bringing this delicious piece to Lidl Belgium. Brined and grilled in a skillet it’s bringing you a delight with some winter vegetables. Have fun!
Equipment
- BBQ with lid
- Skillet
- blender
Ingredients
- 4 pcs. Lamb Filet
Voor de pekel
- 2.5 l water
- 120 gr. salt
- 2 pcs. star anise
- 3 bay leaves
- 1 Tbsp. ground pepper
- 1 Tbsp sugar
- 1 Tbsp Mustard seeds
For the sauce of sweet peas with mint
- 200 gr sweet peas
- 3 small shallots
- 1 tsp fish sauce
- 1 half bundle of mint
- 1 tsp cider vinegar
- lemon juice at taste
- salt and pepper at taste
- +-1.5 cup milk
Instructions
Brining the lamb filet
- Bake all spices for a couple of minutes in a dry pan to release their flavors.
- Add them to the water with all other brine ingredients and stir thoroughly until all salt has been solved.
- Place the pieces of lamb filet in the brine and put it in the fridge overnight.
- Remove the brine and pat dry the lamb filet. Put back in the fridge uncovered for another 4 hrs. to dry further (this helps to catch some smoke flavors)
For the sauce
- Take a cast iron pan and add a tbsp. of sunflower oil.
- Remove the skins of the shallots and cut them in halves. Bake the shallots short on high heat until they turn golden brown on each side.
- Quench with fish sauce and add the sweet peas.
- Bake the sweet peas in a medium heat BBQ until the sweet peas are done.
- Add all ingredients to a blender with the milk, basil and cider vinegar and blend thoroughly. Pour the mixture through a sieve and make sure to catch all the drippings from the mash (those contain most flavor).
- Taste the sieved sauce and bring to taste with lemon juice, salt and pepper at your desire.
Baking the lamb filet
- Prepare your BBQ for high heat (+260°C) about a half hour before you want to bake your lamb filet. Put a cast iron pan in the BBQ to preheat until it’s blazing hot. I was impatient leading me to a week nearly browned crust… so don’t make the same mistak ;).
- Just before you start baking the Lamb filet, toss some green herbs into the skillet and bake the lamb filet for a couple of minutes on each side. At an internal temperature of 52°C you can put the lamb filet to rest.
- Rest the lamb filet for about 10 minutes (while doing this the internal temp will slightly rise until the desired temp of 55°C).