Lamb fillet in tomato-Metaxa cream sauce

Ingredients for 2 servings:

• 4 tomatoes (vine tomatoes)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tbsp tomato paste
• 150 ml broth
• 1 onion(s)
• 1 shot of Metaxa
• Salt
• Cayenne pepper
• Paprika powder, sweet
• chili powder
• 50 ml cream
• 300 g lamb fillet(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

For the sauce, blanch the tomatoes and peel them. Roughly dice them. Dice the onion, garlic, and chili. Chop the rosemary and thyme. Sauté the onion, garlic, and chili in a saucepan in hot olive oil. Stir in the tomato paste and fry briefly. Deglaze with the stock. Add the diced tomatoes and herbs and simmer with the lid closed for about 10-15 minutes. Puree everything finely with a hand blender. Stir in the cream. Season to taste with salt, cayenne pepper, paprika, chili, and Metaxa. For the meat, preheat the oven to 80°C. Place a platter/plate/baking dish inside. Rinse the lamb and pat dry (if you like, you can also marinate the meat with garlic, rosemary, chili, etc. beforehand). Sear/brown the lamb on all sides in a pan in hot oil. Then place in the oven at 80°C for about 25 minutes. Season with salt. Serve meat with sauce.