Name: Lamb Fillet With Potatoes & Red Pepper Sauce
Prep time: 30 min
Cook time: 45 min
Yield: 6
Ingredients: 100ml/4fl oz olive oil; 3 lamb neck fillets; Zest and juice of 1 lemon; 2 tsp capers; 2 tbsp chopped fresh rosemary; 2 tbsp chopped fresh parsley; 1 clove garlic, crushed; 2 tbsp sundried tomato purée; For the red pepper sauce; 3 fresh red peppers, halved and deseeded (don’t be tempted to use the roasted peppers you can buy in a jar); 250ml/9fl oz Greek yoghurt; 30g/1¼oz fresh basil leaves, troughly torn; For the potatoes; 500g/1lb 2oz new potatoes; 125g/4½oz black olives, roughly chopped (see tip); 50ml/2fl oz olive oil; Salt and freshly ground black pepper

VMG Recipes