Grilled lamb fillet with almonds and orange blossom

Preparation info

  • Serves


    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is a great dish for feeding friends, as you can get much of the work done in advance. The day before, the meat can be seared, the peppers can be grilled, and the sauce can be made: just hold back on the mint, as this will discolour. Keep everything in the fridge and when ready to serve, just finish off the meat in the oven and add the mint to the sauce.

If you’re searing the meat in advance and keeping it in the fridge until cooking, make sure you take it out of the fridge a go