Lamb fillet with minted peas, creme fraiche and hot pot potatoes Recipe

Roasted lamb neck fillet with a pea, mint and crème fraiche dressing and a potato galette.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(39 votes) 3.3/5

Les ingrédients

Pour people
  • For the meat
  • Lamb neck fillet 200g : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 1 Tbsp
  • For the sauce
  • Frozen pea(s) : 240 g
  • Fresh mint : 0.25 bunch
  • Unsalted butter : 25 g
  • Thick crème fraiche : 120 g
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the rest of the recipe
  • Desiree potato(es) : 500 g
  • Unsalted butter : 60 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn



    Preheat the oven to 190'C.

    Season the lamb fillets with salt and pepper. Heat a frying pan until hot and add a drizzle of oil. Cook the lamb for around 3 minutes and until browned on all sides. Transfer to the oven and cook for another 5 minutes. Remove from the pan and allow to rest. Reserve the pan and any juices from the lamb for later.


    Heat a saucepan over a medium heat and add the butter. Sweat the shallots until soft and then add the garlic. Cook for a minute and then add the peas. Season with salt and pepper and stir in the crème fraiche. Bring to a simmer and then finish the sauce with the chopped fresh mint. Add any resting juices from the lamb to this sauce.


    Peel the potatoes, cut into thin slices on a mandolin and then cut into 5 centimeter wide rings with a pastry cutter. Melt the butter and then dip the potato rings into the butter, arrange in a circle approximately 10 centimeters in diameter on a non stick baking sheet, season and cook in the oven for 12 to 15 minutes or until golden in colour. Remove from the oven until needed.

  • 4. TO SERVE

    Place spoonfuls of the sauce onto the bottom of a plate, carve the lamb on an angle into 5 slices and arrange in a circle on top of the sauce, then top with the potato ring.

Chef's tip

«Add some extra flavour by dusting the potato galette with grated Parmesan just before baking.»

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