Lamb Fillet with Peperonata
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 lamb fillet (s), 60 - 70 grams each
- 2 tablespoon olive oil
- 1 teaspoon rosemary, chopped
- salt and pepper
- 500 g bell pepper (s), red and yellow
- 1 onion (s)
- 1 bunch rocket
- 3 tablespoon red wine, dry
- 200 ml vegetable stock
- 2 teaspoons balsamic vinegar
Print Recipe
Pin Recipe Instructions
- Pat the lamb fillets dry. Mix 1 tablespoon of oil with the rosemary and pepper, brush all over the meat.
- Clean and wash the peppers and cut into bite-sized pieces, peel and halve the onion and cut into strips. Wash and sort the rocket.
- Let a non-stick pan get hot and fry the lamb fillets in it over medium heat for 6 - 8 minutes. Take out, season with salt and wrap in aluminum foil.
- While the fillets are frying, heat 1 tablespoon of oil in a saucepan. Fry the paprika and onion in it for 3 minutes while stirring. Deglaze with the red wine and let it boil down. Pour in the stock and simmer for another 7 minutes over medium heat. Season the vegetables with salt, pepper and vinegar. Fold in the rocket. Serve with the fillets and serve with wholegrain baguette.
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