John Myers
Lamb Fillet Puttanesca
The perfect lamb fillet puttanesca recipe with a picture and simple step-by-step instructions.
- 10 Pc. Lamb fillets
- 2 Pc. Diced onion
- 2 Pc. Chilli red fresh
- 15 Pc. Panicle tomatoes
- 30 Pc. Cherry tomatoes
- 7 tbsp Black olives fresh
- 0,5 liter Red wine
- 10 Splash Peanut oil
- 2 Msp Coarse salt
- 5 Msp Black pepper from the mill
- 5 Pc. Sprigs of thyme
- 500 g Basmati rice
- 1 handful Almond leaves
- Rosemary
- 7 Splash Olive oil
- 1 Bd Spring onions fresh
- 5 Msp Diced butter
- Clean the lamb fillets of sinews and fat, wash them, pat dry and cut into 5 pieces (each), put some olive oil, salt and pepper from the mill, garlic and a few spring onions, as well as some fresh rosemary and thyme in a closed container 2- Let marinate for 3 hours (the longer the better!)
- For the sauce, dice an onion, 1 chilli pepper and half a bunch of spring onions, cut a few black olives and a couple of filled olives (because of the optics) and cut 3 cloves of garlic (more if you like, of course).
- Fry the whole thing briefly in peanut oil or rapeseed oil and then add the peeled vine tomatoes (remove blossom, scald, peel) and bring to the boil, remove heat and reduce. Deglaze with red wine and lamb stock and finally season with oregano, salt, pepper and add some cherry tomatoes whole.
- Sweat basmati rice in a little butter and then fill up with 800 ml of vegetable stock. Bring to the boil once and then let it steep for 20 minutes with the lid closed. Mix in a little butter, some chopped herbs and a handful of almond leaves.
- Sear the marinated lamb fillet pieces with the cherry tomatoes in a hot pan with peanut oil or rapeseed oil and then turn down the heat, add a little rosemary and let simmer for about 15 minutes – on a low heat with a lid.
- Serve and decorate on basmati rice.
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