Lamb Fillets with Mint

This is a very good summer casserole and has a Middle Eastern flavour. Some pine nuts toasted in butter and added at the last moment make it even better. It is good with new potatoes and fresh peas or just a tomato salad.

Ingredients

  • 2 lb lamb neck fillets (900 g)
  • good handful fresh mint leaves – roughly chopped
  • about 1 pint stock (570 ml)
  • 1 tablespoon plain flour
  • olive oil
  • butter
  • 2 teaspoons powdered cumin
  • pine nuts (optional)

Method

Cut meat up into pieces. Melt a little butter and olive oil in a metal or iron casserole. Turn off heat and toss the meat in the melted oil and butter. Stir in the flour and gradually add enough hot stock to cover the meat. Bring to the boil until it has thickened. Add salt, black pepper, about 2 teaspoons of powdered cumin, the roughly chopped up mint, and simmer in a moderate oven Gas 3–4 (325°–350°F/160°–180°C) for about 1½ hours. Just before serving, add the pine nuts toasted in butter until golden brown.

,