A midweek meal from Nigel Slater.
Ingredients
- 300 g lamb fillet
- 3 tbsps olive oil
- 20 cherry tomatoes
- 75 g coconut cream or 6 tbsps tinned thick creamed coconut
- a handful coriander leaves
Servings:
Instructions
- Season the lamb with salt and black pepper. Heat the olive oil in a shallow pan and brown the lamb evenly on all sides.
- Add the cherry tomatoes to the pan and leave to cook with the lamb for about 7 minutes until they start to burst. Now crush roughly into the pan juices with a fork.
- Grate in the coconut cream and continue cooking for 5 minutes. Check the progress of the lamb- when it is done to your liking remove from the heat, cover with foil and leave to rest. Keep the sauce warm.
- Cut the lamb into thick slices, add the coriander leaves to the sauce and season lightly with black pepper. Divide the lamb between two plates and serve with the sauce.
- If you like you can return the lamb to the pan when you have sliced it and fold it into the sauce, then cook for 4-5 minutes more. You could also add some very finely chopped chilli at the same time as the tomato for a spicier dish, and at the same time add some mint along with the coriander.
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