The chef at Radisson Blu Hotel Edinburgh has shared another great recipe with us. We know a lot of you are enjoying lamb right now, so here’s a recipe for rosemary lamb loin fillets with horseradish creme. Enjoy! Leave us a comment if there are any dishes in particular you’d like a recipe for, and we’ll see what our chef can do!
- 1 pack of Lamb Loin Fillets
- 4 Tbsp chopped fresh rosemary
- 2 Tbsp olive oil
- Sea salt and freshly ground black pepper
- 125ml or ½ cup crème fraiche
- 1 Tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 Tbsp chopped parsley
Rub the lamb loin fillets with chopped rosemary and oil. Season with salt and pepper. Heat a frying pan. Pan-fry the lamb for 3-4 minutes each side (medium rare to medium). Remove from the pan and rest for 5 minutes. Slice diagonally across the loin to serve. Whisk the horseradish crème ingredients together to combine.
A medley of Artichokes garnished with rocket leaves.