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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep4 - Lamb Backstrap with Pickled Beetroot and Crème Fraîche

Team:Rosie & Paige


Prep:45 mins

Cook:1 hour 20 mins




300g lamb backstrap fillet

Olive oil, to rub

80g (¾cup) shaved parmesan, to serve

Micro herbs, to serve


Pickled Beetroot

2 medium beetroot

250g (¾cup) redcurrant jelly

250ml (1 cup) red wine vinegar

4 cloves

Salt and pepper, to season

70g (¼cup) Dijon mustard


Chive Creme Fraiche

200g crème fraîche

1 bunch chives, finely chopped



  1. Preheat oven to 180C.
  2. To make pickled beetroot, place beetroot on an oven tray and roast for 50 minutes or until tender. When cool enough to handle, peel and thinly slice.
  3. Place jelly, vinegar and cloves in a medium saucepan over medium heat. Bring to a simmer, then stir until melted and combined. Simmer for 12-15 minutes or until reduced and thick enough to coat the back of a spoon. Remove from heat and strain into a bowl. Season, then whisk in mustard. Add beetroot and stir to combine. Set aside to cool.
  4. To make chive crème fraîche, whisk crème fraîche until smooth. Stir in chives. Season.
  5. Reduce oven to 100C.
  6. Brush lamb all over with oil and season well.
  7. Preheat a frying pan over medium-high heat. Add lamb and cook for 2-3 minutes on each side or until browned all over. Transfer to oven for 10 minutes. Remove from oven and transfer to a warm plate, covered with foil, for 10 minutes to rest. Slice, then season.
  8. Divide lamb, chive crème fraîche and pickled beetroot among serving plates. Garnish with micro herbs and parmesan to serve.