Grilled Lamb Fillets with Smoky Bacon Colcannon and Juniper Soubise

Grilled Lamb Fillets with Smoky Bacon Colcannon and Juniper Soubise

Ready in 40 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 14, 2018.



  • 400g potatoes
  • 2 spring onions
  • 1 tsp butter
  • 50g bacon mince
  • 1/3 bag baby spinach
  • 1 Tbsp butter
  • 1 Tbsp milk

Lamb and Beans

  • ½ pack green beans
  • 300g lamb fillets

Juniper Soubise

  • 100g onion juniper soubise
  • ¼ cup milk

To Serve

  • Reserved spring onion
  • 40g pickled cocktail onions

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep and cook potatoes Preheat BBQ grill or hot plate to high (if using). Peel and dice potatoes 2cm, then add to a medium pot and cover with hot tap water. Season with salt and cover with a lid. Cook for 18-20 minutes, until very soft. Drain and return to pot. Thinly slice spring onions, reserve dark green part for serving; trim green beans; pat lamb dry.
  2. Prep colcannon Heat first measure of butter with a drizzle of oil in a large fry-pan on medium heat. Cook bacon for 1-2 minutes, until browned. Add spinach and toss, until wilted. Stir through spring onions, then remove from heat. Add to pot with cooked, drained potatoes. Reserve pan.
  3. Prep soubise Place onion 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 and set aside, covered, to keep warm.
  4. Finish colcannon Add second measure of butter and milk to potatoes, then smash roughly. Season to taste and cover to keep warm. Wipe reserved pan clean and return to medium-high heat with a drizzle of oil.
  5. Cook lamb and beans Season lamb and cook in reserved pan for about 2 minutes each side for medium-rare, or until cooked to your liking. Rest, covered, before slicing thinly against the grain. Return pan to medium heat and add beans. Cook for 1-2 minutes. Add a splash of water and cook for another minute, until beans are tender. Season. Alternatively, cook lamb on BBQ.
  6. Serve colcannon on plates, then top with beans, lamb, onion soubise, pickled onions and remaining spring onions.

Nutritional Information

Energy 2190 kj
523 kcal
Protein 33.2g
Carbohydrate 33.8g
Fat 27.4g