Fillet of lamb with pinenuts, Bloody Mary caviar

Yvonne Keating for her You on a Plate challenge on Celebrity MasterChef offers Fillet of lamb with pinenuts, Bloody Mary caviar, roasted tomato & creamed spinach served with rosemary straw fries.


  • for the lamb and lamb rub:
  • 1 fillet of organic lamb
  • 3 tblsp pine nuts
  • 1/2 tsp red + black pepper
  • rind of 1 lemon
  • glug of olive oil
  • beef tomato:
  • 1 beef tomato
  • 1 lime
  • 1 stick celery with leaves
  • bloody mary sauce:
  • 100 ml passata
  • 15 ml vodka
  • 1 tsp celery salt
  • 1tsp of tobasco
  • 1 tsp soy sauce
  • 2 tsp worchestershire sauce
  • pinch of red + black pepper & salt to season
  • straw fries:
  • 1 potato (maris piper)
  • 1 handful of rosemary
  • 1 tsp seasalt
  • 1 tsp lemon rind
  • 1 l vegetable oil
  • spinach:
  • 3 large handfuls spinach leaves
  • 1 knob butter
  • 1 tblsp creme fraiche
  • 1 tsp olive oil
  • 1 clove garlic chopped
  • 1 tsp grated nutmeg
  • bloody mary caviar:
  • 1 pint chilled olive oil (to chill overnight is best)
  • small quantity of the bloody mary sauce


  1. Lamb: Brown & seal full fillet on a pan, remove.
  2. Toast pine nuts in the oil then crush with the pepper salt and lemon rind.
  3. Rub on to the lamb and roast in the oven at 190 degrees for 8 mins.
  4. Remove from the oven cover in tinfoil and allow to sit for at least 10 mins.
  5. Cut into 1/2” slices when ready to serve.
  6. Beef Tomato: Remove the top, seeds and juice. Rub the rim with lime juice
  7. Roast in and oven for 10 mins and remove.
  8. Place 2 thin stick of celery into the tomato as a garnish to serve.
  9. Bloody Mary Sauce: Mix all ingredients and using a funnel pour into the roasted tomato.
  10. Bloody Mary Caviar: Chill 1 pint of olive oil in the fridge overnight. The consistency should be thick, viscous and grainy.
  11. Using a pipette, slowly drop droplets of the Bloody Mary sauce into the olive oil. The
  12. drops should become spheres with a set outer shell and a liquid interior.
  13. Straw Fries: Cut the potato into very thin chips, pat with kitchen roll to remove starch.
  14. Cook in 3 inches of oil at 180 degrees for 2 mins. Add rosemary in the third minute.
  15. Using a pestle and mortar mix lemon rind and salt. Remove and pat excess oil from chips. Sprinkle with lemon salt
  16. Spinach: Cook the spinach on high heat until it has lost it pertness. Remove excess water. Put it in a blender with the other ingredients and salt and pepper and blitz till smooth
  17. To plate: Place the lamb fillet atop the spinach. Serve the tomato, fries and Bloody Mary caviar alongside the lamb

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