Lamb Fillets with Tomato and Garlic Sauce

Lamb Fillets with Tomato and Garlic Sauce


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A sensational recipe given to me by my mother. Dinner guests think you have slaved over the stove all wrong they is SO simple and tastes great!


Serves: 4 

  • 500g lamb fillets
  • 9 garlic cloves
  • 1 tablespoon light olive oil
  • 1/2 teaspoon sugar
  • 1 cup (250ml) chicken stock
  • 1 large tomato diced very small
  • salt and pepper

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Put unpeeled garlic into small saucepan and cover with water. Boil gently for 15-20 mins until garlic is very soft. Then drain and let cool a little.
  2. Heat oil in pan and cook fillets to taste, a few at a time. Transfer to a covered plate and put into warming oven.
  3. Wipe oil out of pan and add the chicken stock and bring to boil.
  4. Add tomato, sugar, salt and pepper and cook until reduced by 1/4.
  5. Squeeze the garlic from the skin (it comes out easily) and mash, and add to the sauce.
  6. Slice the meat and spoon over the sauce.
  7. Looks and tastes good served on top of mashed potato and sweet potato.

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