Lamb fillet with quails’ eggs and spring leaves

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Gennaro Contaldo
From Saturday Kitchen


For the salad

  • 2 celery stalks, sliced lengthways into small julienne strips
  • 100g/3½oz green beans, cut into quarters
  • 100g/3½oz young spinach leaves, washed
  • 100g/3½oz rocket leaves, washed
  • 6 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and freshly ground pepper

For the lamb fillets and quails’ eggs

  • 500g/1lb 2oz lean lamb fillet
  • 6 tbsp extra virgin olive oil
  • 2 garlic cloves, lightly crushed
  • 4 thyme sprigs
  • 60g/2¼oz butter
  • 8 quail’s eggs
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