Pink Peppercorn Lamb Fillet, Herby Lamb Bon-Bon, Fondant Potato, Parsnip Purée, Asparagus Tips and Baby Carrots

Number of Portions
Pink Peppercorn Lamb Fillet, Herby Lamb Bon-Bon, Fondant Potato, Parsnip Purée, Asparagus Tips and Baby Carrots


- 220 grams (2 portions) Lamb fillet
- 2 grams Pink Peppercorns
- 0.5 grams Sea Salt
- 10 ml Oil
- 15 grams Butter
- For the Lamb Bon Bon / Jus:
- 70 grams Lamb shoulder
- 75 ml Bourbon whiskey
- 500 ml Lamb stock
- 30 grams Potato, cold, mashed
- 1 sprig of Fresh rosemary
- 1 sprig of fresh parsley
- 1 sprig of fresh thyme
- 20 grams Butter, melted
- Salt & pepper to season
- 50 grams Flour
- 1 Egg, beaten
- 100 grams Breadcrumbs
- For the Jus / Bourbon Jelly:
- 30 grams Redcurrant jelly
- 1 Leaf gelatine
- For the Fondant Potatoes:
- 2 Large maris piper Potatoes
- 500 ml Oil
- 50 grams Butter
- 200 ml Chicken stock
- For the Parsnip Purée:
- 200 grams Parsnips
- 150 ml Chicken stock
- 150 ml Double cream
- 1 Clove garlic
- 50 grams Butter
- For the Vegetables:
- 8 Spears of Asparagus
- 4 Baby carrots


For the Lamb Fillet:

Trim the lamb fillet and roll in cracked pink peppercorns, sea salt and oil. Wrap in cling film to shape and allow to chill overnight

Sear lamb in a hot pan. Add butter and place in a hot oven for 3-5 minutes. Remove from the oven and allow to rest for 3-4 minutes before serving

For the Lamb Bon-Bon / Jus:

Sear the lamb shoulder in a hot pan until browned. De-glaze the pan with the Bourbon. Add the lamb stock and simmer until meat is tender, approximately 2 hours

Remove the meat from the stock and allow to rest, retaining the stock. Once rested, shred (pull) the meat and place in a bowl. Add the cold mashed potato, chopped herbs and melted butter. Mix well and season with salt and pepper

Pass the retained stock through a sieve and return to the pan. Add the redcurrant jelly and reduce by half. Once reduced, divide into two pans. Keep one pan for jus and set aside. With the other pan, add one sheet of gelatine, pour into a tray and allow to set in the fridge

Once set, cut out using a small Parisian spoon. Take 40g of lamb mix and mould around the cut out bourbon jelly. Roll into balls and pané with the flour, egg and breadcrumbs

Place bon-bons into hot oil and deep fry until crumb is golden brown. Place on kitchen paper to drain any excess oil. Allow to set for 2 minutes before serving

For the Fondant Potatoes:

Cut potatoes into small barrels using an apple corer. Place them into a hot pan and sauté in oil. Add butter and cook until golden brown. Add chicken stock and place in the oven until stock has reduced and potatoes are tender

Parsnip Purée

Peel and dice parsnip. Place in a pan with chicken stock, garlic clove, cream and butter. Simmer until parsnips are tender. Add to blender, blitz and pass


Peel and trim carrots and asparagus. Blanch carrots and chill in cold water. Sauté asparagus and carrots in a pan, add butter and season

Assemble and serve with the retained jus.

Products used in this recipe: