Summary

Ingredients

• 6 lamb fillets, total approx. 300-350g
• 1 small aubergine (s), halved lengthways and sliced
• 1 small zucchini, green, sliced
• 1 small zucchini, yellow, sliced
• 3 m carrot (s), halved and cut into oblong sticks
• 1 large onion (s), halved red and cut into strips
• 4 medium clove garlic (s)
• 1 cup red wine, strong
• 1 cup beef stock, a.d. Glass
• 2 stalks rosemary, fresh
• 5 stalks thyme, fresh
• 4 stalks oregano, fresh
• Pepper, freshly ground black
• salt
• olive oil

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Instructions

1. Peel 2 cloves of garlic and cut into fine strips. Strip the needles off a rosemary stalk (do not chop). Put both with olive oil, a little salt and pepper in a frozen bag to marinate the meat. Place the lamb fillet in the marinade and massage everything well. Let the vegetables marinate during the preparation time and half the cooking time.
2. Put the cut vegetables in a large baking dish. Roughly chop the remaining herbs and add. Peel the other cloves of garlic and press down with the knife, also add to the vegetables. Add salt, pepper and approx. 4-5 tablespoons of olive oil. Mix everything well with your hands. Put in the oven at 200-220 degrees for half an hour. Stirring occasionally.
3. After about 20 minutes of cooking, fry the lamb fillets in a grill pan for 3-5 minutes on each side. If possible, leave the marinade in the bag. When the roasting time is over, place on a plate in the oven with the vegetables. Put the remaining marinade in the same pan, fry briefly and deglaze with wine and stock. Remove the roast set from the base and let everything boil down on the highest heat for about 5-10 minutes. Season to taste with salt and pepper.
4. Serve the lamb fillet with the oven vegetables and the sauce.
5. This is best served with rice or fresh bread.