Lamb Fillet with Smoky Bacon Colcannon & Juniper Soubise

Lamb Fillet with Smoky Bacon Colcannon & Juniper Soubise

Ready in 40 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 26, 2020.



  • 400g potatoes, peeled & diced 2cm
  • 50g bacon mince
  • 100g baby spinach
  • 1 Tbsp milk

Lamb & Beans

  • 300g lamb fillets
  • 200g green beans


  • 100g juniper soubise
  • 1/4 cup milk

To Serve

  • 40g pickled onions
  • 2 spring onions, thinly sliced


  1. Bring a pot of salted water to the boil. Prep & cook potatoes. Cook potatoes in pot of boiling water for 15-20 minutes, until very tender. Drain and return to pot.
  2. Start colcannon. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat. Cook bacon for 1-2 minutes, until browned. Add spinach and toss until wilted, then remove from heat. Add to pot with cooked, drained potatoes. Reserve pan.
  3. Make soubise. Place juniper soubise and milk in a small pot on medium heat. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until thickened and smooth. Season to taste with salt and pepper and set aside, covered, to keep warm.
  4. Finish colcannon. Once potatoes are cooked, add a knob of butter and milk and mash roughly. Season to taste with salt and pepper and cover to keep warm. Wipe reserved pan clean and return to medium-high heat with a drizzle of oil.
  5. Cook lamb & beans. Pat lamb dry and season with salt and pepper. Add to pan and cook for about 2 minutes each side for medium-rare or until cooked to your liking. Rest, covered, before slicing thinly. Return pan to medium heat and add green beans. Cook for 1-2 minutes. Add a splash of water and cook for about 1 minute, until beans are tender. Season with salt and pepper.
  6. Serve colcannon topped with beans, lamb, soubise, pickled onions and spring onion.

Nutritional Information

Energy 2830 kj
676 kcal
Protein 41.4g
Carbohydrate 40.7g
Fat 37.6g