SERVES 4
PER SERVING
416 CALORIES
17.2G FAT
PREPARATION TIME 15
MINUTES MARINATING TIME 20 MINUTES
COOKING TIME 15 MINUTES
1 tablespoon green peppercorns
900g lean lamb fillet, all visible fat removed
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
2 garlic cloves, finely chopped
300ml red wine
300ml water
1 teaspoon stock powder
1 tablespoon cornflour
1–2 drops gravy browning
1 Crush the peppercorns, either in a pestle and mortar or put them on a chopping board and crush with the broad edge of a heavy chopping knife. Place the crushed peppercorns on a flat plate.
2 Dip the lamb into the peppercorns, pressing the peppercorns well into the meat. Sprinkle with the herbs and garlic and pour the red wine over. Leave to marinate for 20 minutes to allow the flavours to develop.
3 Preheat a conventional grill to high or preheat a contact health grill.
5 Lift the lamb from the marinade (reserve the marinade) and either put on to a non-stick baking tray and cook under the hot grill or place in the health grill. Grill for 2–3 minutes each side for rare, 3–4 minutes for medium and 5–6 minutes for well done.
5 While the lamb is cooking, heat the marinade with the water and the stock powder. Slake the cornflour with a little extra cold water, and gradually add to the sauce, stirring continuously to prevent lumps forming. Simmer gently to allow the sauce to thicken. Add the gravy browning to give the sauce a rich colour.
6 Slice the lamb and serve with a selection of fresh vegetables. Serve the sauce separately.
TIP Allow at least 20 minutes for the lamb to marinate as this will add flavour as well as tenderise the meat
WINE CHOICE
A Rioja or fruity red Merlot goes nicely with this
