I am unsure as to the
origins of this recipe, but it has rather a
Middle Eastern feel to it to me. It is quick and easy to
prepare and is perfect for impressing those needing to be
impressed since it sounds and tastes as if skill were required and is highly
delicious.
I think this dish is best accompanied by basmati rice, steamed, grilled or roasted vegetables/fruits such as aubergines, tomatos and green beans, and a nice bottle of red wine. Of course, those who are somewhat more gifted in the culinary arts and/or who actually know where this recipe comes from might have better ideas, but I do feel that rice is a must, and not ordinary long grain or jasmine either. The lemon juice is the key here, infusing the lamb with a fresh, zesty acidity, and the nutty, wholesome basmati complements this perfectly.
This is sufficient marinade for only four to six average-sized fillets. As always, it is best to use the ingredients and quantities listed below as a guide only - modify as you see fit. Just remember to add lots of lemon juice.
A note about the meat: lamb fillets are also called as under-fillets and along with the loin constitute a saddle of lamb. They are found under the loin and are approximately 15-25cm in length, are very tender but often have a shiny piece of sinew (known as silverskin) across the top which is quite tough.
Kangaroo fillets have been substituted with great success, and I presume other dead animals would work too. However I find that the flavours simply don't suit beef, chicken or fish and that pork is generally too tough.
Ingredients:
Method:
Take the fillets and ensure they are nice and clean. Trim off any outstanding globules of fat, although these will sometimes have already been removed by the butcher. Remove the silverskin.
Mix all other ingredients (except the coriander and parsley) together in a large dish. Rub the fillets through this, ensuring they are evenly covered, then leave them in there. The important thing is to give the lamb time to absorb the complex flavours of the marinade, so really the longer you leave it the better - overnight would be perfect, two hours the minimum. It's a good idea to put it in the fridge.
When the time comes, preheat the oven to 240o C (475o F) for at least 15 minutes. You might as well marinate the lamb in the same container in which you will cook it, since all you then have to do is place it on the top shelf of the oven and leave it there for 15-20 minutes. The best cooking dish is the deep ceramic kind used for casseroles, but shallower roasting pans are good too. Turn the fillets over once or twice and ensure they aren't drying out.
Alternatively you can grill them, but I find that this is detrimental to both flavour and texture.
When done, sprinkle with coriander and parsley and serve immediately. Eat the leftovers in a sandwich tomorrow.
Source: my mum
A thousand thankyous to sneff for teaching me exactly what a lamb fillet is after anthropod called my bluff, and for correcting numerous mistakes in the original verision of this.