Lamb fillet on rosemary skewers in pepper and tomato puree

Ingredients for 4 servings:

• 400 g lamb fillet(s)
• 1 onion(s)
• 200 g cherry tomatoes
• 2 red bell peppers
• 2 shallots, finely diced
• 2 cloves garlic
• 1 tbsp rosemary, finely chopped
• 2 tbsp chili sauce, sweet and hot
• 100 ml cream
• 2 large potatoes (waxy)
• ½ bunch chives, in rolls
• 1 tbsp thyme, fresh
• olive oil
• salt and pepper
• 8 sprigs rosemary

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Strip the rosemary sprigs of needles, leaving only a small bunch. Rinse the stems and sharpen the ends. Marinate the lamb fillet in olive oil, a crushed garlic clove, and a few rosemary needles for about 2 hours. Finely chop the needles from one sprig. Heat 2 tablespoons of oil in a saucepan and sauté the diced shallots. Add the cherry tomatoes and finely chopped rosemary needles, press in the garlic cloves, and simmer for 15 minutes. Add the diced bell peppers and cream and simmer gently for another 10-15 minutes. Purée the vegetables and season with chili sauce, pepper, and salt. Cook the potatoes until tender, peel, and cut them in half. They will serve as holders for the skewers. Cut the lamb into small, equal-sized pieces and the onion into thin slices, and skewer both alternately on the rosemary sprigs. Season with pepper and salt and sear on both sides in hot oil for 1-1.5 minutes. Then let rest in an oven preheated to 60°C for about 10 minutes. Pour a layer of sauce onto the plates and spread evenly. Place a potato half with the cut end in the middle. Insert two skewers into each potato in a V shape. Sprinkle with thyme leaves and serve immediately. This is an appetizer or a side dish in a meal. The fresh green stems of the rosemary on top will be lost during frying. Wrapping them in damp kitchen paper and aluminum foil won’t help. If that bothers you, choose a different skewer option.