Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4


  • 6 potatoes (e.g. Rooster potatoes) (approximately 800 g)
  • 20 ml milk (more if needed)
  • 20 g butter
  • ground nutmeg
  • kale


  • rapeseed oil (to taste) 
  • 400 g lamb fillet
  • 1 tbsp plain flour
  • 2 tsp mustard powder
  • 250 ml apple cider
  • 2 tsp mint jelly


  • 1 head celery (use the heart)
  • 1 apple
  • 1 tbsp apple cider vinegar
  • 100 g watercress
  • handful fresh mint
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Cooking time: 30 MIN
  1. Wash, peel and chop the potatoes. Put them in a pan of cold water. Bring to the boil and cook for 20-25 minutes.
  2. Chop the celery with the apple in a food blender or finely chop by hand. When chopped, mix it with the watercress. Add mint on top and drizzle with vinegar and oil. Season to taste and toss.
  3. Remove the grain from the kale and cut into fine strips.
  4. Cut the lamb fillets in the middle, season with salt and pepper then proceed to add the mustard powder. Heat oil in a frying pan and add the lamb fillets. Turn when golden.
  5. Mash the potatoes and season to taste. Add milk, nutmeg, butter, and kale serve on a large plate.
  6. Place the lamb fillets on a plate, leaving the juices in the pan. Mix the flour and cider with the lamb juices, add the mint jelly, and bring to boil.
  7. Serve the fillets with the mashed potatoes and gravy, add the salad on the side.

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