Summary

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

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Instructions

1. Preheat the oven to 250 degrees.
2. Mix the breadcrumbs, parsley, butter, mustard and a teaspoon of olive oil and season with salt and pepper.
3. 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.
4. 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.
5. Spread the crust paste over the meat.
6. Place in the preheated oven and grill under the grill until the crust is brown.
7. Let the meat rest briefly, then serve with the jus.
8. I like to serve with fried potatoes and beans or risotto, potato gratin also goes very well.