Lamb fillet on chanterelle and leek vegetables

Ingredients for 4 servings:

• 3 rosemary sprigs, including the finely chopped needles
• 4 sprigs of thyme, leaves finely chopped
• 2 cloves garlic, pressed
• 600 g lamb loin(s)
• 500 g chanterelles
• 1 stalk(s) leek, halved lengthwise, cut crosswise into fine strips
• 2 tbsp olive oil
• salt and pepper
• 60 g herb butter
• 20 ml dry vermouth
• 100 ml vegetable stock
• 200 g crème fraîche

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with fried potato quarters or mashed potatoes

Mix the herbs with the garlic and brush the meat with it. Fry the seasoned lamb in hot olive oil in a pan for about 3-4 minutes per side, season with salt and pepper, and let it rest wrapped in aluminum foil. Meanwhile, melt the butter in the pan and briefly fry the mushrooms. Add the leek and fry for 3 minutes. Then deglaze with vermouth and stock. Add the crème fraîche and simmer uncovered for about 3-4 minutes. Season to taste with salt and pepper. Cut the lamb loin diagonally into thick slices and arrange on top of the chanterelles.