Lamb Fillet with Orange Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 lamb salmon (600 g each)
- 4 orange (s)
- 125 ml red wine
- 125 ml balsamic vinegar
- 0.5 teaspoon ½ rosemary, very finely chopped
- salt and pepper
- 1 bunch rocket
- 1 radicchio
- 3 tablespoon honey (orange honey)
Print Recipe
Pin Recipe Instructions
- Fillet the oranges and collect the juice in a deep plate. Wash the lettuce and spin it very dry. Arrange on plates.
- Wash the lamb fillet and pat dry. Cut into 2-3 cm thick slices. Salt, pepper and sauté on both sides for 2-3 minutes. Wrap in aluminum foil and let it steep in the oven at 120 ° C.
- Pour 3 tablespoons of orange honey into the hot pan and bring to the boil. Deglaze with vinegar, red wine and 5 tablespoons of orange juice and reduce over high heat for 3-5 minutes. Season to taste with salt and pepper, add a little rosemary. Add orange fillets, reduce heat.
- Spread the lamb fillets evenly on plates and pour the sauce over them.
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