in Germany

Lamb fillet with fennel vegetables

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Ingredients for 2 servings:

  • 200 g potatoes, small
  • 2 bulbs of fennel
  • 2 carrots
  • ½ tsp fennel seeds
  • 6 peppercorns
  • 2 tsp olive oil
  • ½ liter stock (beef stock)
  • 300 g fillet(s) of lamb loin
  • 4 tbsp spice paste (paprika paste)
  • 2 tsp jam (orange)
  • salt and pepper
  • 2 tbsp basil
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie

Peel the potatoes, dice the fennel and carrots. Cover the potatoes, vegetables, spices, oil, and broth, bring to a boil, and cook over medium heat for 10 minutes. Place the lamb fillet on top of the vegetables and cook for about 4 minutes on each side, just below boiling point. Do not allow the broth to boil. Remove the vegetables and meat, cover with aluminum foil, and keep warm. Mix the broth, paprika paste, and jam, and season with salt and pepper. Slice the meat, serve with the vegetables and sauce, and brush with the herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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