Rosemary Lamb Loin Fillets with Horseradish Creme

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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!

Rosemary Lamb Loin Fillets with Horseradish Creme

Ingredients

  • 1 pack of  Lamb Loin Fillets
  • 4 Tbsp chopped fresh rosemary
  • 2 Tbsp olive oil
  • Sea salt and freshly ground black pepper

Horseradish Creme

  • 125ml or ½ cup crème fraiche
  • 1 Tbsp prepared horseradish
  • 1 tsp Dijon mustard
  • 1 Tbsp chopped parsley

Cooking Instructions

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.

Serve with

A medley of Artichokes garnished with rocket leaves.

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2 thoughts on “Rosemary Lamb Loin Fillets with Horseradish Creme

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