John Myers
Lamb Fillet Pan
The perfect lamb fillet pan recipe with a picture and simple step-by-step instructions.
- 1 Orange peppers
- 1 Red peppers
- 300 g Lamb fillet
- 1 Onion
- 6 small Cooked potato
- 2 tbsp Olive oil
- 150 ml Vegetable broth
- 4 Branches Fresh oregano
- Salt and pepper
- Wash, quarter and core the red and yellow peppers and cut into strips. Finely dice the onion. Cut the lamb fillet into 3cm long pieces, season with salt and pepper. Heat the olive oil in a pan and sear the meat on all sides over high heat and remove. Put the onions and peppers in the pan and sauté for 2 minutes. Pour in the vegetable stock, add the cooked potatoes. Briefly heat the meat in the sauce again and add the finely chopped oregano. Season to taste with salt and pepper.
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