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


  • 8 lamb pencil fillets

  • 1tbsp olive oil

  • 1tbsp Pommery mustard

  • 16 cherry tomatoes on the vine

  • 12 cooked new potatoes in their skins

  • 1tsp balsamic vinegar

  • ¼ pt chicken stock

  • 2oz cold unsalted butter

  • 1tsp chopped fresh parsley

  • Sea salt and freshly ground black pepper

  • Freshly grated Parmesan and a glug of extra virgin olive oil to serve


  • 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

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1809kj
  • Fat Total 172g
  • Saturated Fat 88g
  • Protein 22g
  • Carbohydrate 42g
  • Sugar 5g
  • Sodium 1457mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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