Lamb fillet with red wine sauce and oven-baked vegetables

Ingredients for 2 servings:

• 6 lamb fillets, total approx. 300-350g
• 1 small eggplant(s), halved lengthwise and sliced
• 1 small zucchini, green, sliced
• 1 small zucchini, yellow, sliced
• 3 m.-sized carrot(s), halved and cut into long sticks
• 1 large onion(s), red halved and cut into strips
• 4 medium-sized garlic cloves
• 1 cup red wine, strong
• 1 cup beef stock, ad jar
• 2 stalks rosemary, fresh
• 5 stalks thyme, fresh
• 4 stalks of oregano, fresh
• Pepper, freshly ground black
• Salt
• olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel 2 garlic cloves and slice into fine strips. Strip the needles from one rosemary stalk (do not chop). Place both in a freezer bag with olive oil, a little salt, and pepper to marinate the meat. Place the lamb fillet in the marinade and massage everything thoroughly. Let it marinate during the prep time and halfway through the cooking time of the vegetables. Place the chopped vegetables in a large casserole dish. Roughly chop the remaining herbs and add them. Peel the other garlic cloves and press them down with a knife, then add them to the vegetables. Add salt, pepper, and about 4-5 tablespoons of olive oil. Mix everything well with your hands. Place in the oven at 200-220°C (400-425°F) for about half an hour, stirring occasionally. After about 20 minutes of cooking, sear the lamb fillets in a grill pan for 3-5 minutes on each side. Leave the marinade in the bag if possible. After the cooking time is over, place them on a plate in the oven with the vegetables. Add the remaining marinade to the same pan, sear briefly, and deglaze with the wine and stock. Scrape off any drippings from the bottom of the pan and simmer over high heat for about 5-10 minutes. Season with salt and pepper. Serve the lamb fillet with the roasted vegetables and the sauce. Serve with rice or fresh bread.