Lamb Fillet with Salsa Verde

Lamb fillet is expensive, no argument there. But with little effort you can make a really delicious canapé that is fun and original. I hope you will think that this is worth the outlay as you can get quite a few slices out of a small fillet. Quickly cook it, slice it and whizz the ingredients for the salsa verde together in a food processor and you are done. Pretty easy. And any left over salsa is delicious on steak, or chicken or even salmon, in fact on almost anything you want to add a hit of flavour to.

Ingredients - makes approximately 25-30

0.25 kg lamb fillet - a smaller, narrower fillet will give more slices.

Seasoning

Olive oil

For the salsa verde

1 tbs capers, drained

1 anchovy fillet

1 clove garlic

20g parsley

5g basil

0.5 tsp lemon zest

30ml olive oil

Bamboo sticks

Method

Heat oven to 200°c

Oil and season the lamb and cook in a hot pan to seal all the sides.

Roast lamb in the oven for 8-10 minutes, depending on how rare you like it. It definitely doesn’t need to be over cooked. Allow the meat to cool completely.

Cut into slices, about 0.25cm thick. Trim off any fat and neaten. If they are very large, cut the slices in half.

Thread a bamboo stick in one side of each slice and out the other side. Again, keep this neat.

For the salsa verde:

Put all the ingredients into a food processor and whizz everything together until it is finely chopped, but not puréed

Put a tiny spoonful on each slice. Serve immediately or store in the fridge until required. Take out of the fridge and allow the meat to come to room temperature to serve.