John Myers
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Lamb Fillet with Bacon-wrapped Beans and Baked Potatoes
The perfect lamb fillet with bacon-wrapped beans and baked potatoes recipe with a picture and simple step-by-step instructions.
for the lamb fillets
- 300 g Lamb fillets
- 1 pinch Sea-Salt
- 1 pinch Pepper from the grinder
- 1 pinch Rosemary, marjoram, oregano and thyme
- 1 tbsp Olive oil
for the beans wrapped in bacon
- 350 g Beans
- 100 g Breakfast bacon
for the baked potatoes
- 500 g Steamed and peeled potatoes
- 1 tbsp Olive oil
- 1 tbsp Rosemary
- Marinate the lamb fillets with olive oil, a little sea salt, pepper, rosemary, marjoram, oregano and thyme and let it steep a little. Quarter the steamed and peeled potatoes, marinate with olive oil and rosemary, place on a baking sheet and bake for about 30 minutes at 160 ° top and bottom heat.
- Switch the roasting tube back to 120 °. Fry the fillets for about 30 minutes (core temperature 74 °), they should still be pink on the inside. In the meantime, cook the beans in salted water for about 10 minutes, drain and wrap with bacon. Sear on all sides in a hot pan and keep warm until the fillets are ready. If necessary, briefly bring the gravy to the boil with 1/4 liter gravy and serve.
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