just got a lovely piece of fillet lamb. Whats the best way to cook it?
Dont want funky ideas of eating raw though

 

Buy some rosemary and sage finely chop that rub the raw meat in olive oil then sprinkle a wood board with the rosemary and sage then roll the fillet in it also ad salt and pepper to the fillet or the board before you roll.

then flash fry it at high heat for about 30-45secs then wack it in a preheated oven at about 180-200 for 20mins

should be blushing pink in the middle

leave the meat to rest for 10mins wrapped in foil then slice it sideways in think 1 inch chunks serve on a bed of savoy cabbage with creamed mash potato with a red wine gravy reduction.

add an onion to pan along with all the cooking juices then ad a glass of good quality red wine and some stock reduce until 1/2's down in size get a spoon full and drisle it around the plate for a michelin style dish or just slap it on lol

 

DHMC thats sounds sweet appart from the blushing pink bit, how pink will that be?

 

just cook it to how you like it.

to check the cooking level pinch the meat at the largest part

now get your hand and touch your thumb and first finger together.

now pinch the flesh below your thumb thats what a rare piece of meat feels like then move up your fingers third finger would be medium (no pink) second finger would be blushing.

saves you having to cut it. good for steaks

 

god i`m hungry now

 

Just had dinner and what a result followed your steps just cooked it for longer, a very very slight pink in the end but fuck me it melted in my mouth, our lass played a blinder

 

Good to hear it happy to help the steps apply to all red meats..

Red meats respond well to strong flavours white meats need more delicate flavours along with fish.

With flavours you need three things acidity (lemons vingar wine etc) oil and the herbs.

fish - herbs: Dill goes really well with lemon and olive oil

Chicken can take most things like rosemary sage garlic, pork a white meat yet has the strong flavour of a red meat so really does like rosemary and sage.

Try salmon wrapped in dil with a cucumber and mint dressing will knock their socks off.

For all those people that have problems keeping chicken moist and dry it out (basically only because they over cook it)

Trying boiling a chicken fillet well not boil but simmer - salt the water ad a chopped lemon. thats how they do it in the london resturants then finish it in the pan for 1-2mins tops in some garlic butter and rosemary.

Works a treat.

Last thing all meals should have one from the following - a source of protein a carb and some vit's (e.g. veg)

so you should always eat meat with a carb which helps the body process it.

Rice, potato's, pasta, pastries etc

that probably made no sence but hey - bed time.

 

mate our lass is a dab hand with everything else she's never cooked lamb though. But it was fucking lush

 

DHMC could do with tips on carving though, it went to shit and usually does i've got 2 really fucking sharp knives but i still cant seem to it.

 

Use the full length of the blade (preferably 10-12") and do it in a single action if possible for small meats like a chicken breast or a fillet cut. For a large cut use the same technique in full length strokes until you cut through the entire slice.