Main content

Lamb Pencil Fillets with Mustard and Balsamic Glaze and New Potatoes

Brian Turner serves up one of his favourite Sunday Roast recipes in episode 3 of Perfect.



  • 1.

    Heat oil in large frying pan, colour the lamb fillets quickly then take out. Cut potatoes in half lengthwise and put cut side into the pan, meanwhile brush lamb fillets with mustard and then lay on potatoes. Place the tomatoes into the pan, season all with salt and pepper then put in oven 200c for 10 minutes

  • 2.

    Take meat out then potatoes and rest while you make the sauce. Throw out excess oil and place the pan back on the heat, add balsamic and reduce a little then take out the tomatoes and add the stock, butter and parsley and bring to the boil, simmer for a minute or so

  • 3.

    Put tomatoes and potatoes on plate. Arrange lamb on top and finally pour sauce over and serve

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Pencil Fillets with Mustard and Balsamic Glaze and New Potatoes.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings