Spring has sprung –  the weather is getting warmer, the days are getting longer and there’s an abundance of fresh, seasonal produce available, that’s full of flavour. Spring greens, beans and peas, are in season this time of year, and of course British lamb is at its best, and just in time for Easter. Rather than opting for a traditional roast add seasonal flavour with a spicy twist to lamb this spring.    

Try this recipe from Tabasco® Pepper Sauce – a delicious lamb dish of sliced loin fillet of lamb, thin beans, peas, baby leeks and carrots served on a potato and celeriac rosti. Tabasco® is made in much the same way as it was over 140 years ago. Tabasco® peppers are crushed with a little salt and matured for three years in oak barrels. The pepper mash is then mixed with vinegar, strained and bottled and enjoyed as an ingredient and a condiment all over the world. 

Spice up your spring this year and enjoy lamb with a twist.  

Sliced loin fillet of lamb cooked with thin beans, peas, baby carrots and leeks, served on a potato and celeriac rosti.

Serves 4

Ingredients

2 large potatoes, peeled and grated

1/2 celeriac, peeled and grated

1/2 onion, peeled and grated

450g/1lb lamb loin fillet

2 tsp Tabasco® Pepper Sauce plus extra for splashing

3 tbsp sunflower oil

100g/4oz baby carrots, scrubbed and trimmed

100g/4oz baby leeks, trimmed

100g/4oz thin beans, tailed

100g/4oz fresh (or frozen ) peas

25g/1oz unsalted butter

Method:

First make the rostis. Place potato, celeriac and onion in a clean cloth and squeeze out as much water as possible. Shape into flat patties and reserve.

Brush lamb fillets sparingly with Tabasco®. Heat 1 tbsp oil in a pan and sear and brown lamb fillet on all sides. Cook for around 5 minutes, rolling around to brown all over but keeping pink inside. Cook longer to preference. Leave to rest. Fry rostis in remaining oil until browned and crisp on both sides. Lightly splash with Tabasco®.

At the same time, cook vegetables in lightly salted boiling water until just tender. Drain and reserve with a little butter melting over.

Place a rosti on each plate. Slice lamb fillet thickly and perch on top. Arrange vegetables around. Pour lamb juices over.