Lamb Fillets with Mint

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

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.


  • 2 lb lamb neck fillets (900 g)
  • good handful fresh mint leaves – roughly chopped
  • about 1 <


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