Treacle marinated lamb fillet with caraway creamed carrots


For the marinade
For the lamb
For the carrots
For the sauce

Preparation method

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

  2. Remove from the heat and allow to cool.

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

  4. Preheat oven to 180C/355F/Gas 4.

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

  6. Drain off the water, leaving two tablespoons behind.

  7. Pour double cream in and mix well.

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

  9. Mix the seed with the carrot and add the butter.

  10. For the sauce, reduce the stock and the vinegar until thickened to the consistency of treacle.

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

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

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

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

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

Added. Check out your playlist Dismiss