Maple brushed fillets of lamb, rosti potatoes, smoked garlic & rosemary

You will need 4 x non stick, metal handled pans (about 12 cm) or 1 big one

Ingredients

Splash of oil
Knob of butter
1 x head smoked garlic
1 x good bunch fresh rosemary
1 x tablespoon runny maple syrup
4 × 120 – 150 g lamb fillets – trimmed and fat removed
1 x kilo potatoes – peeled & grated
1 x bunch fresh watercress

Method

• Peel the potatoes, grate and season with salt & pepper.
• Squeeze out any moisture by wrapping them in a tea towel.
• Heat the non stick pans and add a splash of butter and oil to each.
• Place the grated potato in the pans, shape, colour and flick over.
• These can now be placed in a hot oven (190º C) for 4 minutes. In the meantime add a good knob of butter and oil to a frying pan and heat.
• Season the lamb fillets with salt and pepper and add to the hot pan. Colour on all sides then add the garlic cloves which can be left unpeeled.
• Add the fresh rosemary to the pan and place in the hot oven with the rosti potatoes for 3 or 4 minutes.
• Now remove from the oven, brush with the maple syrup and rest the meat for a further couple of minutes.
• Take the rostis out of the oven place on plates and slice the rested lamb over the potato garnishing with a bunch of fresh watercress.