Lamb Fillet with Herb – Mustard Crust with Port Wine – Honey – Jus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 lamb fillet (s) or lamb kidney pieces, approx. 180g each
- 2 tablespoon parsley, chopped
- 1 tablespoon butter, soft
- 1 teaspoon olive oil
- 2 tablespoon mustard, Dijon
- salt and pepper
- 1 tablespoon flour
- 2 tablespoon olive oil
- 1 ½ dl port wine
- 2 tablespoon balsamic vinegar
- some thyme
- 1 tablespoon honey
- 30 g breadcrumbs
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 degrees.
- Mix the breadcrumbs, parsley, butter, mustard and a teaspoon of olive oil and season with salt and pepper.
- Season the lamb fillets or kidney pieces with salt and pepper and dust with a little flour. Fry in olive oil (2 tablespoon) on all sides, reduce the heat a little and fry for about 6-7 minutes.
- Remove the meat, deglaze the roast set with the port wine and balsamic vinegar, add the thyme and reduce the sauce a little, then mix in the honey, season the sauce with salt and pepper.
- Spread the crust paste over the meat.
- Place in the preheated oven and grill under the grill until the crust is brown.
- Let the meat rest briefly, then serve with the jus.
- I like to serve with fried potatoes and beans or risotto, potato gratin also goes very well.
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