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Lamb Fillet on Rosemary Skewer with Green Fig Beans and Macaire Potatoes

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Lamb Fillet on Rosemary Skewer with Green Fig Beans and Macaire Potatoes

The perfect lamb fillet on rosemary skewer with green fig beans and macaire potatoes recipe with a picture and simple step-by-step instructions.

Lamb fillet

  • 500 g Lamb fillet
  • 4 Pc. Rosemary sprigs
  • 100 ml Lamb stock
  • 1 Pc. Fat
  • 0,5 Pc. Diced onion
  • 1 Pc. Garlic cloves chopped

Fig beans

  • 3 piece Fig fresh
  • 300 g Green beans
  • 1 Knife point Saffron threads
  • 1 teaspoon Forest honey liquid
  • 0,5 Pc. Chopped onion
  • 1 Pc. Butter

Macaire potato

  • 1 Pc. Egg
  • 250 g Flour
  • 1 Pc. Chopped onion
  • 0,5 bunch Freshly chopped chives
  • 50 g Diced Bacon
  • 1 teaspoon Food starch
  • 0,25 bunch Finely chopped parsley

Lamb skewers and sauce

  1. Remove the needles from the rosemary sprigs except for a small tuft at the tip. Rinse the stems and sharpen them at the bottom. (Depending on your taste, marinate the lamb fillet in olive oil, pressed garlic clove and a few rosemary needles for about 2 hours.) Chop the needles from a branch. Skewer lamb fillet on rosemary in a zigzag pattern, season with pepper and salt and fry on both sides in hot oil for 1-5 minutes. Then leave to rest in a baking dish, preheated to 60 °, for about 10 minutes. In the pan of lamb, sauté the onion cubes until translucent, add the remaining chopped rasmarin needles, toss and pour on the lamb stock (please also add the meat juice from the tin in the oven). tie off.

Fig beans

  1. Blanch the beans in salted water and rinse in ice water, after draining, sweat them in a saucepan with butter and a few chopped onion cubes. Cut the figs into medium-sized pieces and add to the beans, season with salt and pepper, stirring occasionally, sauté with the lid closed and low heat. Just before serving, add saffron and honey.

Macaire potato

  1. Boil potatoes as jacket potatoes; peel and strain through a sieve. Add 2 eggs. Season with nutmeg, salt and pepper. Add some cornstarch to make a dough. Leave out the streaky bacon in a saucepan and fry the finely chopped onions in it until translucent, then add to the potato dough with the finely chopped chives or finely chopped parsley. Possibly add a little cornstarch. (The dough must not run out of your fingers). Shape the dough into an approx. 4 cm thick roll (e.g. roll it up in cling film), cut into approx. 0.5 cm thick slices and bake them with margarine in a pan.
Dinner
European
lamb fillet on rosemary skewer with green fig beans and macaire potatoes

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Written by John Myers

Professional Chef with 25 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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