Lamb Fillet with Saffron Rice and Baby Carrots
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s)
- 80 g parmesan, rated
- 3 tablespoon breadcrumbs
- 2 cloves garlic)
- salt and pepper
- Paprika powder
- 800 g lamb (back), loosened
- 2 tablespoon clarified butter
- 4 sprigs rosemary
- 200 ml red wine
- 100 ml lamb stock or meat stock
- 200 g rice (wild rice mixture)
- 1 can saffron powder
- 300 g carrot (s) (baby)
- 3 tablespoon butter
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- For the breading, mix the egg, parmesan and breadcrumbs together. Squeeze the garlic. Season with salt, pepper and paprika.
- Fry the meat briefly on all sides. Place the fillet in an ovenproof dish. Place the rosemary under the lamb. Spread the breading on the meat. Cook in the oven for 15-20 minutes.
- For the sauce, add the red wine to the pan. Add the stock and simmer gently.
- Cook rice with saffron and salt. Peel the carrots, sauté in butter for 5 minutes. Season with salt and pepper. Sprinkle with sugar and caramelize for 6 minutes while stirring.
- Arrange everything together.
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