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Treacle marinated lamb fillet with caraway creamed carrots

Make Treacle marinated lamb fillet with caraway creamed carrots at home with Black Peppercorns, Vegetable Oil, and Unsalted Butter. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   To make the marinade, place all the ingredients into a pan and bring to the boil.

2. 2

   Add the lamb to the marinade, cover, and leave overnight in the fridge.

3. 3

   For the carrots, place the carrots in a pan and cover with cold water. Bring to the boil and simmer until tender.

4. 4

   Heat a separate dry pan and add the caraway seeds. Cook for 1-2 minutes.

5. 5

   Remove the meat from the marinade and pat dry on kitchen towels.

6. 6

   Heat a pan with a drizzle of oil until hot and add the lamb. Sear on all sides.

7. 7

   Transfer to an ovenproof dish and place in the oven to cook for a further 15-20 minutes.

8. 8

   Remove and serve with the carrots and the sauce on an oblong serving dish.