Recipe: Oriental roast lamb fillet with broccoli

• Step 1 Preheat the oven and prepare the lamb fillet, peel and chop the garlic and ginger
• Step 2 Cut the shallots
• Step 3 Pan fry the lamb fillets
• Step 4 Prepare the vegetables
• Step 5 Assemble the parcels of parchment paper
• Step 6 Cook in the oven for 30 minutes
• Step 7 Serve the lamb parcels

INGREDIENTS

700g tender fillet of lamb (saddle of lamb)

1 clove of garlic

1 thumb-sized piece of ginger

2 tbsp olive oil

Sea salt and freshly ground pepper

2 shallots

400g fresh broccoli

100g prunes

4 yellow plums

1 tsp curry powder

250ml coconut milk

Bunch of fresh coriander

Allergens are marked in bold

Preheat the oven to 170 °C CircoTherm®. Cut the lamb fillet into 2 cm wide slices (we recommend using tender lamb meat). Trim off any connective tissue. Peel and chop the garlic and ginger. Mix with the olive oil, salt and pepper to create a marinade. Pour over the meat and set aside. Tip: To up the succulent flavour of the meat, do this step the day before and let the lamb marinade in the fridge overnight.

Cut the shallots into wedges and sauté in a hot pan.

In the same pan, fry the lamb fillet slices on a high heat for 5 minutes until seared all over. Tip: You could also substitute the lamb fillet in this recipe with a fillet of beef. If so, note that the meat will need to be cooked for longer, as beef is tougher than lamb.

Prepare the remainder of the filling. Cut the broccoli into small florets. Halve the prunes. Mix the vegetables, plums, curry and coconut milk into the lamb.

Cut out four 30 x 30 cm squares from the parchment, divide the seared lamb and vegetables evenly between them, placing the mix in the centre of each sheet. Fold up the paper on all sides into the centre like a parcel. Tie the packages with kitchen twine.

Place the parchment parcels on a baking sheet and cook for 30 mins until the meat is cooked through and tender.

Once the parcels have finished cooking, wash the herbs, shake them dry and chop coarsely. Open the packages before serving and scatter the herbs over top of the lamb and vegetables.

Tip: This recipe is great served with fragrant rice.

Cooking in parchment paper (“en papillote” or “in a paper envelope”) is an efficient way to seal in flavours and produce tender lamb fillets. While the paper technique has been used in French cuisine since at least the 1600s, the concept of wrapping foods to lock in flavour while cooking has been used around the world for thousands of years, with corn husks, banana leaves, grape leaves, and even clay shells in the place of convenient parchment paper.