Summary

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

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Instructions

1. 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.
2. 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.
3. Cut the lamb fillet into slices and briefly add to the stock again. Arrange on the plate and decorate with pepper and herbs.
4. Tip: Serve fresh seasonal vegetables and rosemary potatoes from the oven as a side dish.