Peppered Lamb Fillet with Mint and Caper Sauce

The pepper flavour works really well with the sweetness of lamb, without being overpowering. This dish is packed with lots of different flavours, all of which you can still identify and taste. I use a standard pepper mill to grind the peppercorns, then shake them through a sieve to keep out any large pieces. The lamb fillet I use is from the best end of lamb, which is the joint lamb cutlets come from. All I’ve done is take the meat completely off the bone.

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