John Myers
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Lamb Fillet with Lardo Beans, Mint Pesto and Princess Potatoes
The perfect lamb fillet with lardo beans, mint pesto and princess potatoes recipe with a picture and simple step-by-step instructions.
Lardo beans:
- 5 Pc. Lamb fillet
- 1 bunch Rosemary
- 1 bunch Thyme
- 5 Pc. Garlic cloves
- 1 shot Red wine
- 250 g Lardo
- 500 g French beans fresh
Pesto:
- 2 bunch Mint fresh
- 200 g Pecorino
- 30 g Cashew
- 1 shot Olive oil
- 1 shot Lemon oil
- 1 pinch Sea-Salt
- 1 pinch Pepper
- First, wash the potatoes and boil them in salted water for about 20 minutes. Put the potatoes aside and let cool.
- Put the oil in a pan, season the lamb fillet with salt and pepper and fry briefly on both sides. As soon as both sides have been seared briefly, remove the lamb fillet. Prepare the aluminum foil with rosemary, thyme and pressed garlic cloves in small packages. Put in the lamb fillet. Deglaze the pan in which the lamb was with a small sip of red wine. Pour the sauce over the lamb in the foil and seal tightly. The packages are now in the oven to continue cooking. (At 200 degrees about 10 minutes).
- In the meantime, cut the potatoes in half and fry them in oil and butter. Also here add sea salt and pepper. Refine with rosemary.
Pesto:
- Put the mint with the pecorino (grated) and cashew nuts in a tall bowl and puree with the olive oil. Gradually add a little lemon oil. Season to taste with salt and pepper.
Lardo beans:
- Wash the beans and cut off the ends. Blanch briefly in boiling salted water. Here the cooking time is about 5-7 minutes.Take the thinly sliced lardo and take a small hand of the French beans and roll small packages. Then fry in a pan with a little oil.
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