I wasn’t quite sure what to call this recipe. It all depends on what flavours you add to the marinade. I almost called this version Moroccan Lamb, but then I added oregano and Pedro Ximenez. You can obviously add whatever you like to the marinade. Make sure to cook the lamb fillets for no more than three minutes a side, and the resting time is very important. It’s what ensures beautifully juicy, tender meat. I find that six fillets will feed eight adults. I slice it thickly and serve it on a platter with crispy potatoes and green beans on the side. I find the fillets tend to vary from about 90 g to 120 g, so I have stated 100 g as a guide.
- Four to six lamb fillets (or backstraps), depending on how many you are feeding, approx 100 grams each
- 1 tbspn garam masala
- 1 tbspn smoked paprika
- handful chopped flat leaf parsley
- handful chopped fresh oregano
- sea salt and cracked pepper to taste
- olive oil, plus extra for frying
- juice of one lemon
- 200 ml Pedro Ximenez Sherry (or Marsala)
1. Begin by trimming any remaining bits of fat or sinew from the fillets. In a large shallow dish coat the lamb well with the spices, herbs, lemon juice, and olive oil. Cover with cling wrap and refrigerate for a few hours.
2. Heat a large frying pan to a high heat. Add about three tablespoons of olive oil, and just before it starts smoking add two or three fillets. (Do not overcrowd the pan, cook in two batches). Cook for three minutes each side then transfer to a plate. Cover with foil and let it rest for ten minutes. While it rests you can make the sauce.
3. With the heat still on very high, deglaze the pan by pouring in the sherry. Scrape up any bits of marinade, and stir. Boil rapidly for about ten minutes, or until the sherry has thickened and reduced. It should almost look like jam.
4. To serve, slice the lamb thickly on the diagonal and arrange on a platter. Spoon the sauce over the top.