Baked Lamb Fillet with Zucchini and Tomatoes

Summary

Prep Time	45 mins
Cook Time	15 mins
Total Time	1 hr
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

Also: for the tzatziki

Baked Lamb Fillet with Zucchini and Tomatoes

Instructions

Cut the zucchini and tomatoes into slices. Briefly blanch the zucchini in salted water.
Coat a baking dish with oil. Layer alternately with zucchini and tomato slices.
Cut the lamb fillet into slices and fry briefly on both sides in hot oil. Remove from the pan and season with salt, pepper, thyme and lemon juice. Remove from the pan and place on top of the vegetables in the baking dish. Sprinkle with basil and the coarsely crumbled sheep cheese.
Mix the crème fraîche into a sauce in the roasting set, bring to the boil briefly, remove from the heat, stir in the crushed garlic cloves and season with salt and pepper.
Pour the sauce over the meat. Bake in a preheated oven at 200 degrees for about 15 minutes.
For the tzatziki, line a large sieve with a cloth and allow the yogurt to drain for about 15 minutes. Roughly grate the washed cucumber with the peel, stir with 1 teaspoon salt, let stand briefly, then drain in the sieve.
Mix yogurt, cucumber, pressed garlic, vinegar and oil in a bowl and then chill.
Garnish with mint leaves and serve with the gratinated lamb fillet.

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