Summary

Ingredients

• 600 g lamb fillet (s)
• 6 sage leaves
• 5 cloves garlic
• 1 cup balsamic vinegar
• 1 cup broth
• 1 cup honey, liquid
• 700 g potato (s)
• 3 bell peppers, red, yellow, green
• 1 vegetable onion (s)
• 2 carrot (s)
• 2 bay leaves
• olive oil
• salt and pepper

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Instructions

1. Remove the remaining fat from the lamb fillet and cut into slices approx. 1 cm thick. Marinate with olive oil, pressed garlic, finely chopped sage leaves, salt and pepper and leave to stand at room temperature for about 1 hour.
2. Cook the potatoes with or without the skin (peel if necessary) and let them cool.
3. Remove the stems and seeds from the peppers. Cut into large pieces. Peel the carrots and cut into thin slices. Peel the onion and cut into very large pieces. Fry the garlic and carrots in a saucepan with a little olive oil. Add the peppers, onion and cook until firm to the bite. Add the potatoes in very large pieces and fry a little. Season with salt and pepper. Add parsley and stir in. Set aside and keep warm.
4. Sear the lamb fillet in a pan with a little fat and bay leaves. Cover and keep warm to around 80 - 100 ° C. Remove the remaining roasting and some fat with kitchen paper.
5. Reduce a cup of balsamic vinegar until only a little bit of syrupy liquid remains. Add a cup of broth and boil for 5 minutes. Stir in a cup of honey and simmer for another 5 - 7 minutes. If necessary, season with salt and pepper.
6. Note: Use a cup with a volume of approx. 200 - 250 ml as a measure.