APPETITE FOR CHANGE

Recipes from the Earth Hour Documentary by Lynton Tapp

Fillet of Lamb with Grilled Beetroots and Heirloom Carrots


This is a simple BBQ recipe, don’t worry about all the equipment, just a chopping board, a knife and a small pot to make a glaze and you are set. If you cannot get lamb fillet, trimmed beef fillet will work just as well
- Lynton Tapp

Serves: 4

Ingredients

400g lamb fillet, trimmed

3 medium beetroots, trimmed and peeled

8 large heirloom carrots

2 tbsp vegetable oil

1 ½ tsp sea salt + ½ tsp extra

50ml of your favourite red wine

30ml vino cotto

2 tsp extra virgin olive oil

1 bay leaf

50g chevre



Method

Cut the beetroots into 3-4 cm chunks and the carrots in half. Season the lamb and vegetables evenly with the vegetable oil and 1 ½ tsp salt. Place the carrots and beetroots on the grill and grill for 15-20 minutes or until tender.

Meanwhile combine the red wine and vino cotto in a small saucepan with the bay leaf and reduce by 2/3. Once reduced add the extra virgin olive oil and set aside.

Once the veggies and wine reduction is on the BBQ start to cook your lamb fillet, place the fillet on a medium hot grill of your BBQ and cook to 8-10 mins turning occasionally, or until its cooked to your liking. Let the lamb rest for 5 minutes before slicing into 1.5cm thick slices Once the beetroots are cooked place them in the saucepan with the wine reduction and toss until completely covered.

On a large board place the sliced lamb down, randomly place the beetroots and carrots around and top with crumbled chevre and season with entire dish with the extra sea salt. Serve while everything is still warm.