Pan-fried Lamb Neck Fillet with Lentils and Bacon

Pan-fried Lamb Neck Fillet with Lentils and Bacon

ChefGareth Johns

Ark of Taste Product – Badger Faced Welsh Mountain Lamb

ProducerHebsnbadgers

A small carcase but with a superb sweet flavour so often lacking in the more ‘commercial’ breeds. I would suggest that cooking be kept fairly simple to accentuate the tremendously sweet flavour, so I have steered away from heavy spicing and sauces.” Gareth Johns

Method:

– In a frying pan, heat the oil and butter. Add the lamb and brown well on all sides, seasoning with salt and pepper to taste.

– Lower the heat and cook  for a further 5 mins, turning regularly. Remove and keep warm.

– In the same pan, fry the bacon, cut into small dice, until crisp. Add the lentils and stock, and reduce on a medium heat to a sauce consistency.

– Season to taste (the bacon will be quite salty!) and add the parsley.

– Carve the lamb into thick slices.

Serve on mashed potato with the sauce poured over and around. Hyfryd! (lovely!).

Ingredients:

1 neck fillet of Badger- faced lamb per person

1 rasher good quality dry-cured smoked bacon

2 Tbls Puy lentils, cooked with onion, carrot and celery in vegetable/chicken stock until tender.

200ml good lamb stock.

Seasoning.

A little oil and Welsh butter for frying.

1 tsp. Parsley, chopped.

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