Lamb Fillets from Back
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 10 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 piece (s) lamb (saddle lamb)
- 1 bunch soup vegetables
- 2 cloves garlic
- a bit salt
- some pepper
- some thyme
- some rosemary
- some marjoram
- some oregano
- 1 red pepper
- 0.5 ½ bottle red wine (e.g. Chianti)
- 0.5 liter ½ meat broth
- 0.5 ½ cup whipped cream
- 2 tablespoon tomato paste
- some nutmeg and 1 mace blossom
- some oil (olive oil)
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Wash and dry the saddle of lamb. Carefully release the fillets (2 outside, 2 inside) (preferably with your fingers). Chop the back bones with a hatchet and roast them in a cast iron saucepan, then remove them. Then brown the chopped onion in the same saucepan, roast the tomato paste (stir!), Then roast the chopped soup vegetables including the chopped peppers, deglaze with red wine, pour on the broth, add herbs and spices.
- Add the bones again and simmer covered for at least 1 hour.
- Then remove the bones (cut off any remaining meat), pour the sauce through a sieve, degrease if necessary. Mix with as many soup vegetables from the sieve as you want to thicken. To taste.
- Fry the lamb fillets briefly in hot oil, then wrap in aluminum foil and place in the oven at around 80 ° C for about 10 minutes. They should still be pink inside.
- Put a saucepan on the preheated plate, place the fillets on top, season lightly with salt and pepper and drizzle the juice from the aluminum foil over it.
- This goes well with rice, pasta, boiled potatoes, dumplings, bread dumplings. Or just plain bread, baguette or ciabatta.
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