Char-grilled lamb fillet with coriander salsa verde
Not wholly orginal this one РI stole from a number of sources for the meat, including Hugh Fearnley-Whittingstall, Elizabeth David and The River Caf̩. And the salsa verde reflects the contents of my fridge Рa whacking bag of coriander, and none of the usual flat-leaf parsley and basil.
The whole thing worked very well. As it should do; the ingredients are all core mediterranean stuff.
For two people
- One lamb fillet (I used Organic lamb)
- Four garlic cloves
- Leaves from about six spirigs of rosemary
- 10ml of coriander seeds
- Maldon salt
- 20ml or so extra-virgin olive oil to loosen
Coriander salsa verde
- Two anchovies in oil
- One garlic clove
- 5ml Dijon mustard
- 10ml red wine vinegar
- Three generous handfuls of coriander – leaves and stalks
- Extra-virgin olive oil
Put the garlic, rosemary, coriander seeds and salt into a pestle and mortar and smash into a rough paste. Loosen with the olive oil.
Spread the marinade all over the lamb and put in the fridge for two or more hours.
Scrape the marinade off the meat and cook on a cast-iron grill (or barbecue). You won’t over-cook it, will you?
Just before you cook the lamb drop all the salsa verde ingredients into a food processor and blast until the garlic disappears – keep some texture in the coriander. Pour in enough extra-virgin olive oil to make a loose sauce.
I served it with Organic new potatoes and runner beans.