Baked lamb fillet with zucchini and tomatoes

Ingredients for 4 servings:

• 800 g lamb fillet(s)
• 4 zucchini
• 4 tomatoes
• 2 cups of crème fraîche
• 150 g sheep’s cheese
• 1 tbsp basil, chopped
• 1 tbsp thyme, chopped
• 1 tbsp lemon juice
• 3 cloves garlic
• salt and pepper
• oil
• 2 cups of yogurt
• 1 cucumber(s)
• 3 cloves garlic
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp salt
• some mint, for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

with tzatziki

Slice the zucchini and tomatoes. Briefly blanch the zucchini in salted water. Grease a baking dish with oil. Layer the zucchini and tomato slices alternately. Slice the lamb fillet and sear briefly on both sides in hot oil. Remove from the pan and season with salt, pepper, thyme, and lemon juice. Remove from the pan and place on top of the vegetables in the baking dish. Sprinkle with basil and the coarsely crumbled feta cheese. Mix the crème fraîche into the pan juices to make a sauce, bring to a boil briefly, remove from the heat, stir in the crushed garlic cloves, and season with salt and pepper. Pour the sauce over the meat. Bake in a preheated oven at 200°C for about 15 minutes. For the tzatziki, line a large sieve with a cloth and let the yogurt drain for about 15 minutes. Coarsely grate the washed cucumber, including the peel, mix with 1 teaspoon of salt, let stand briefly, then drain in a sieve. Mix the yogurt, cucumber, crushed garlic, vinegar, and oil well in a bowl and then chill. Serve garnished with mint leaves with the baked lamb fillet.