Summary

Ingredients

• 2 lamb fillet (s), (back fillets)
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 cloves garlic
• 4 tablespoon olive oil
• 3 slices toast, (without crust)
• 2 tablespoon herbs, mixed, chopped (thyme, rosemary and parsley)
• 1 teaspoon garlic, finely chopped
• 2 tablespoon mustard, medium hot
• 40 g butter, firm (thinly sliced)

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Instructions

1. Fry the saddle of lamb together with the herb sprigs and the peeled garlic cloves in the oil for about 1 minute on all sides. Then put them together with the herb sprigs and the garlic cloves from the pan on aluminum foil. Let rest briefly covered.
2. Preheat the oven to 150 degrees.
3. Finely crumble the toast and mix with the chopped herbs and garlic. Brush the meat on top with the mustard and carefully press it into the herb mixture. Brush the meat on top with the mustard and carefully press it into the herb mixture. Turn the meat so that the crust is on top and put the butter slices on top. Bake the fillet in the oven for 10 minutes. Then cook under the grill for another 3 minutes until the crust is golden brown. Serve sliced.
4. This goes well with ratatouille and dark lamb stock, which has been refined with a little rosemary and thyme.