Lamb Fillet in Tomato-metaxa-cream Sauce

5 from 6 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings2 people


  • 4 tomato (s), (vine tomatoes)
  • 2 cloves garlic)
  • 1 chilli pepper (s)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tablespoon tomato paste
  • 150 ml broth
  • 1 onion (s)
  • 1 shot Metaxa
  • salt
  • Cayenne pepper
  • Paprika powder, noble sweet
  • Chilli powder
  • 50 ml cream
  • 300 g lamb fillet (s)


  • For the sauce, scald and peel the tomatoes. Roughly dice. Dice the onion, garlic and chilli. Chop the rosemary and thyme. Sauté the onion, garlic and chilli in a saucepan in hot olive oil. Stir in tomato paste and fry briefly. Deglaze with broth. Add tomato cubes and herbs and, with the lid closed, simmer for about 10-15 minutes. Puree everything finely with the hand blender. Stir in cream. Season to taste with salt, cayenne pepper, paprika, chilli and metaxa.
  • Preheat the oven to 80 ° C for the meat. Put a plate / plate / casserole dish in it. Rinse the lamb and pat dry (if you like, you can marinate the meat with garlic, rosemary, chilli .. beforehand). Fry / brown vigorously on all sides in hot oil in a pan. Then put in the oven at 80 ° C for about 25 minutes. Salt.
  • Serve the meat with sauce.
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