Seared Lamb Tenderloins with Red Wine Jus and Pommes Noisettes – Peter Bouchier
The juiciest, most tender cut of lamb is the tenderloin, also known as the lamb eye fillet. It needs very little cooking and can be on the plate in minutes. It loves a little sauce, so we like to...
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Ingredients
- 12 lamb fillets / tenderloins
- 1 teaspoon thyme leaves
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 garlic clove, crushed
- ½ cup red wine
- 500ml chicken stock
- 1 bay leaf
- 2 tablespoons unsalted butter, chilled, cut into small cubes
- 4 large floury potatoes, peeled, diced
- 2 eggs
- 1/3 cup buttermilk
- ½ self-raising flour
- 1 cup cheddar cheese, grated
- 1 tablespoon finely chopped chives
- Salt
- pepper
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