Summary

Ingredients

• 150 g onion (s)
• 50 g butter
• 4 tablespoon olive oil
• 2 stalks thyme
• 50 g breadcrumbs
• 35 g hazelnuts, chopped
• 2 tablespoon parsley, smooth, chopped
• salt
• pepper
• 4 lamb fillet (s), 200 g each
• 2 tablespoon balsamic vinegar
• 125 ml Marsala, or Sherry medium
• 200 ml poultry broth
• Sauce thickener, for dark sauces

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Instructions

1. Finely dice the onions. Fry in 20 g butter and 2 tablespoons olive oil over medium heat until light brown. Pluck the thyme leaves, roughly chop, add and fry briefly.
2. Let the onions cool in a bowl. Mix in the remaining butter, breadcrumbs, hazelnuts and parsley. Season with salt and pepper.
3. Salt and pepper the saddle of lamb fillets. Heat the remaining olive oil in a pan and sear the meat on each side over high heat. Place the meat in an ovenproof dish. Spread the crumb mixture on top. Baked in a preheated oven at 210 degrees (convection 190 degrees) on the 2nd rack from the bottom for 10-12 minutes until golden brown.
4. Put the pan back on the stove, pour in the balsamic vinegar and marsala and reduce by half. Pour in the stock, bring to the boil and bind with a sauce thickener, season with salt and pepper.
5. Let the meat rest briefly and serve with the sauce.
6. Rosemary potatoes go particularly well with this.