Sunday, 26 February 2012

What We Ate Last Night : Lamb Fillets


I have been lucky enough to be sent a wonderful box of lamb and vegetables from Silver Fern Farms this week to try out.
The Kiwi based Silver Fern are a new supplier to a certain supermarket, who shall remain nameless of around 95% fat free New Zealand lamb. Fat free you say.
They are pre packaging portions of Loin fillets, rump, racks and leg roasts in individual portions that can be easily chilled in the fridge and used as and when.
To be honest I’ve never been a fan of New Zealand lamb, as I’m sure the best quality lamb is never shipped over here, plus this being fat free I was pretty skeptical. But I agreed as I was intrigued and wanted to give it a fair shot.
So in the week a wonderful box of 2 packs of loin fillets, a bunch of spring vegetables, fruit yoghurts, butter and ice coffees arrived on our doorstep. Awesome package all nestled on a bed of hay. Looked like a really country hamper.
Cannot comment on the yoghurts as they went pretty quickly for someone else’s lunch the following day. But I’ve been well informed they were very good. Same really with the iced coffee, but I’ve never been a fan of, unless it is in Hanoi with lots of condensed milk in it.



I never really buy the fillet, as I’m a rump man myself. I love the fatty parts, as it’s where the flavour is.
In each pack were two fillets, and I was became very curious and wondered if they would cook the same as a fillet of beef. Guess what. They did.
After 10 minutes lingering on a plate of olive oil and black pepper, then seasoned with salt at the last moment, they were put onto a hot griddle pan and cooked away for a few minutes on each side until they were done rare. Just how I like them.
Maybe they could be cooked to medium rare, but any more and you may as well bin them, just like beef.
As I am fast becoming addicted to bulgur, I thought I would use that instead of the medley of vegetables we were sent. Well it was kind of mild and I so want Spring to come as soon as possible.
So I soaked the bulgur in a bowl of boiled water for 10 minutes or so, and then dressed it as I normally do my couscous.



Mixing in plenty of olive oil, chopped tomatoes, parsley, mint, cumin powder, paprika, crumbled feta cheese, some small cucumbers, salt and pepper.
I think this was the quickest meal I’ve had this week and there was enough to last for lunch the next day. Brilliant.
To be honest there is a reason I go for the fattier parts of meat. Fat equals flavour. But this surprisingly had a subtle lambyness about it that with the nutty bulgur worked very well, as nothing over powered each other. A good combo.



The lamb was very soft and melted in my mouth, pretty surprised. It actually tasted better the next day, and we had a few slices left over that went into a noodle soup the day after and again tasted a little stronger.
We have the 2nd pack in the freezer and I’m wondering what else I could do with it, apart from griddle it. Maybe a lamb Wellington could be in order. Defiantly have to pull my finger out for that. But I’ll let you know.
I’m not sure if I would buy these packets, but as I do the above but with bavette steak in the summer for lunches this could be a very good alternative.

3 comments:

Nava.K said...

Very nice outcome on the lamb you received and that sure looks good. We over here love lamb and this recipe will be one of it I will consider making during the meal of lamb.

Veronica Gantley said...

I totally agree that fat equals flavor. Your lamb looked amazing. What a great combination. You could slip everything in a pita and enjoy it the next day, if there was any left. Thanks for sharing with us.

Mzungu said...

Nava K - Lamb has ot be my most favourite of meats, but I prefer a cut with a bit more fat.

Veronica - Hmm a pita pocket, great idea.