Lamb Fillet with Olive Crust
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g zucchini
- 400 g lamb fillet (s)
- 1 bunch parsley
- 40 g olives, reen
- 50 g tomato (s), dried, pickled
- 1 tablespoon oat flakes, crunchy
- salt
- pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Rub a flat baking dish with olive oil. Preheat the oven grill to 250 ° C.
- Finely chop the tomatoes. Put the parsley, olives and the crispy oat flakes in a bowl and mix. Cut the zucchini into slices.
- Heat the olive oil in a large pan and fry the lamb fillets for about 3 - 4 minutes on each side, seasoning with salt and pepper. Take the meat out of the pan and wrap it in aluminum foil.
- Briefly fry the zucchini in the same oil, then place in the prepared baking dish. Place the lamb fillet on top and spread the olive, tomato and parsley mixture evenly over the meat. Drizzle the meat juice from the aluminum foil over it.
- Roast in the oven under the grill on the 2nd rail from the top for another 3 - 5 minutes.
- Fresh ciabatta tastes good with it.
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