Lamb Fillet Al Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g lamb fillet (s)
- 1 medium onion (s)
- 1 sprig rosemary
- 1 clove garlic
- liter ⅛ balsamic vinegar
- liter ⅛ vegetable stock
- 3 tablespoon olive oil
- 20 g butter
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Salt and pepper the lamb fillet, heat the olive oil and butter in a pan. Sweat the onion, garlic and rosemary. Fry the lamb fillet on all sides, remove and cook covered in the oven at 120 ° C for 15 minutes.
- Deglaze the frying stock with balsamic vinegar and reduce until it has thickened like syrup, deglaze with vegetable stock, bring to the boil and simmer for 5 minutes. Season to taste with salt and pepper.
- Cut the lamb fillet into slices and briefly add to the stock again. Arrange on the plate and decorate with pepper and herbs.
- Tip: Serve fresh seasonal vegetables and rosemary potatoes from the oven as a side dish.
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