Title: Lamb Fillet with a Ginger And Orange Marinade
Categories: Tessa's, Tastebuds
Yield: 2 servings

1 Fillet from a small saddle
-of lamb
4 tb Light soy sauce
Zest and juice of 1 orange
1 Squeeze lemon juice
2 Pieces dried root ginger;
-bruised with a
; rolling pin
1 Clove garlic; skins left on
-and
; bruised with
; rolling pin
2 ts Cumin seeds; dry fried and
; crushed
1 tb Brown sugar
3 tb Nut oil; preferably almond
1 sm Glass of Amontillado sherry
125 g Cooked egg noodles; (4oz)
Pickled ginger
Fresh chives

Pre-heat oven to 240øC/475øF/gas mark 8.

Start the lamb, the night before if possible - a few hours in the marinade
greatly improves its flavour.

Trim the lamb, season and sear on all sides.

Make the marinade: Pour soy, orange juice, lemon juice and oil in a non
reactive dish. Add zest, sugar, ginger, garlic and cumin seeds. Immerse the
lamb in the marinade and store in the fridge for a few hours, turning
several times.

When ready to cook, transfer lamb to a roasting tin and roast in the
pre-heated oven for about 6 or 7 minutes and then rest in a warm place to
make carving easier and the lamb more tender.

De-glaze the roasting tin with sherry, scraping up all the roasting juices
and add the marinade to the tin. Bring to the boil and cook rapidly until
the flavours have amalgamated and the liquor is syrupy. Strain and whisk in
a knob of butter.

Serve the lamb, sliced, on a pile of noodles with the sauce poured over and
around. Top with a few slices of prickled ginger and some chives.

Converted by MC_Buster.

Per serving: 153 Calories (kcal); 1g Total Fat; (5% calories from fat); 6g
Protein; 33g Carbohydrate; 21mg Cholesterol; 1218mg Sodium Food Exchanges:
1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other
Carbohydrates

Converted by MM_Buster v2.0n.