CHEF'S RECIPE:
BBQ LAMB FILET

With Warm Kipfler Potato Roast Salad with Chimichurri

MAKING OF
BBQ LAMB FILET - MEATSMITH TELOK AYER

Chef Eddie knows that one of the secrets to great food is starting with good quality Aussie lamb that is drug-free, pasture-raised and appropriately fed. 

In this video, he shares his very own recipe of BBQ Lamb Fillet with Warm Kipfler Potato Roast Pepper Salad with Chimichurri.

ABOUT
CHEF EDDIE GOH

Recreating his mom’s home-cooked meals from a very young age, Chef Eddie has a penchant for experimenting with food to create hearty and robust flavours. Helming the kitchen at Meatsmith Telok Ayer, Chef Eddie has built over nine years of culinary and smokehouse technique with an international flavour, serving hearty wood-fired meat dishes any carnivore-inclined person would love.

If a knife is a chef’s best friend, then smoke, char and fire are Chef Eddie’s best buddies. From virtual programmes to on-location masterclasses, you can experience Chef Eddie’s insightful knowledge from the process of smoking meats to achieving the real barbeque deal - that perfect meat caramelisation and robust smoky flavour.

PS2021273 19022 Eysy Digital Lambassador Profile Image Card v2 Outlined_Chef Eddie Goh (1)

INGREDIENTS

  • 120g Lamb Fillet

  • 80g Kiplsey Potatoes

  • 80g Capsicum

CHIMICHURRI SAUCE

  • 50g Italian Parsley

  • 10g Oregano 

  • 8g Jalapeño 

  • 20g Yellow Onion

  • 12g Garlic

  • 40g Olive Oil

  • Salt, to taste

DRESSING

  • 20g Chimichurri

  • 20g Crème Fraîche

  • 8g Sherry Vinegar

  • Salt and Pepper, to taste

DIRECTIONS

1. Season potatoes and capsicum with olive oil, black pepper and salt, and roast them in the oven at 180°C for 20 minutes.

 

2. Have the lamb fillet at room temperature before cooking. If searing in a pan (pre-heat with olive oil), cook lamb fillet till 50°C for medium. Rest the lamb.

 

3. To prepare the Chimichurri sauce, blanch herbs for 2 to 5 seconds and process in a food processor. Once well combined, add in oil and blend—season with salt to taste.

 

4. Mix the Chimichurri sauce with the rest of the ingredients. Season with salt and pepper to taste.

 

5. Serve drizzled with Chimichurri dressing.

VISIT MEATSMITH TELOK AYER

CONTACT

Tel: +65 6221 2262

Email: eat@meatsmith.com.sg

 

167/169 Telok Ayer Street
Singapore 068620

OPERATING HOURS

Monday to Sunday
(Open for reservation and walk-ins)

Lunch Operation Hours: 11:30 – 15:00
(Last Order 14:30)

Dinner Operation Hours: 17:30 till Late

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