Summary

Ingredients

• 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)

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Instructions

1. 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.
2. 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.
3. Serve the meat with sauce.