Honeyed fillet of lamb and steamed vegetables

By apey

Ingredients

• 1.2 kg fillet of lamb (150gr per person)
• 4 tbsp olive oil
• 4-5 carrots
• 1 lrg green papaya
• 2 green mangoes
• 2 green onion
• 150 gr honey
• 2 shallots
• 1 sm tin veal stock
• 1 dl veal stock
• 1 dl port wine
• 30 gr butter
• a few whole wheat toast
• salt and pepper

Details

Servings 8
Preparation time 451mins
Cooking time 466mins

Preparation

Step 1

peel the carrots, papaya, mangoes, garlic and the onion

Spoon out the papaya seeds

Cut out the cheeks of the mango along the core .

Finely slice all the above with mandoline slicer

Ina cookpot heat the oil and cook the chopped onion until soft, add the crushed garlic then all the vegetables and fruit and let stew 10 minutes over low heat with the lid on

Slice the lamb into 1 cm thick slices

Quickly sear the slices in a hot frying pnwit hot loive oil

Season on both sides and keep warm

Remove the cooking fat from the panand brown the shallots

Deglaze with the port wine and let reduce

Add the honey and let reduce slowly with out the sace caramelizing

Add the veal stock and bring to a boil

Whick in th ebutter and strain

Serve the lamb on slices of toast witht he sauce and vegetables