Method

• Preheat the oven to 180 degrees Peel, cut and boil potatoes with a little salt until just tender
• Drain off the water and then lightly mash, leaving some big chunks Drizzle over some olive oil, season with salt and pepper and roast in the oven until the potatoes are starting to brown up
• Remove from the oven and sprinkle over the rosemary and garlic
• Return the potatoes to the oven and continue to cook until they are crispy To make the reduction, finely dice the onion and garlic
• Heat a pot on a moderate heat
• Add a drizzle of olive oil and sautee the onion and garlic until softened Add the red wine, balsamic, honey and mustard seeds and bring to the boil
• Reduce by ½, remove from the heat and set aside To cook the lamb heat a fry pan on high heat
• Season the lamb fillet with salt and pepper
• Add some oil to the pan and brown the fillet all over and continue to cook until you have cooked to your liking ie medium rare
• Spoon over the balsamic reduction
• Rest the lamb for 5 minutes before slicing and serving on the roasted crushed potatoes
• Poor over extra reduction and enjoy!