Gepekelde Lamsfilet met saus van sluimererwt en munt
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.
- 4 pcs. Lamb Filet
- 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
- 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
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)
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.
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).