Greek-style Lamb Fillets

  1. Peel potatoes and par boil for 10 minutes. While boiling, trim and slice courgettes lengthwise, trim and slice lamb fillets and rinse capers. Once potatoes par boiled, slice.
  2. Heat the olive oil in a large frying pan over a medium heat and cook the potatoes and courgette for 5 minutes, turning each slice once.
  3. Add the lamb, season with salt and pepper, sautee for 5-7 minutes or until still slightly pink in the centre.
  4. Add the capers and red wine vinegar and cook over a high heat, stirring the mixture, for a few for more minutes.
  5. Serve immediately with bread to mop up the juices.
  • Katt 14 Feb, 2010

    Really nice and hearty meal, although we had no juices, it was still nice with bread.

  • Katt 15 Feb, 2010

    I also found that there was too much potato and courgette in the pan to brown at once, (we made a half recipe!) so next time might brown separately.

  • Katt 20 Feb, 2010

    Ok, so I didn't end up browning potato and courgette separately, and it worked fine this time. Still no juices. We used lamb leg steak, and although not as tender as the fillet, was still pretty good!

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