Lamb Fillet, Roasted Pink, with Potato Ragout and Green Beans

5 from 2 votes
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 329 kcal


*** For the lamb fillet ***

  • 6 Lamb fillet
  • 2 Garlic cloves pressed
  • 1 tbsp Butaris (clarified butter)
  • Salt pepper

*** For the potato ragout ***

  • 4 Potatoes, waxy, medium size
  • 1 Shallot finely diced *
  • 1 Apple, finely diced and pitted
  • 0,25 L Vegetable broth
  • 2 tbsp Creme fraiche Cheese
  • 1 tbsp Pickled green pepper

for the beans

  • 150 g Frozen beans
  • Some salted water
  • 1 tbsp Butter
  • 30 g Ham cubes
  • 0,5 Onion, finely diced
  • Salt pepper


  • *** For the lamb fillets *** Remove the lamb fillets from the "silver" skins, lightly season with salt and pepper and stir-fry in a coated pan with a little butter on both sides for about 1 minute. then put the pressed garlic on the lamb fillets, preheat the oven to 70 degrees. the
  • Put in the pan with the lamb fillets and leave there for about 15-20 minutes, then the fillets are still pink. (keep warm)
  • ** + For the potato ragout * Peel and dice the potatoes and cook in the broth until soft. Because peel the apple, remove the core and also dice. Sauté the finely chopped onions in a little oil and deglaze with a little broth. Then the crème fraiche and the green pepper
  • Add, bring to the boil briefly and add the potato cubes, carefully mix in and season to taste.
  • *** For the beans * "Line" a suitable saucepan with a little butter, add a little broth and insert the frozen beans, bring to the boil and cook the beans for about 12 minutes. Drain the beans. Butter again. Put the onion and diced bacon and some broth in the saucepan, the beans
  • Add salt, pepper and season to taste. Now arrange everything together on a preheated plate. Serve with a delicious wine (red wine goes well with the lamb) and just enjoy.


Serving: 100gCalories: 329kcalCarbohydrates: 1.4gProtein: 1.4gFat: 35.8g
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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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