Lamb fillet with balsamic vinegar

Ingredients for 4 servings:

• 600 g lamb fillet(s)
• 1 m.-sized onion(s)
• 1 sprig(s) rosemary
• 1 clove(s) garlic
• ⅛ liter balsamic vinegar
• ⅛ liter vegetable broth
• 3 tbsp olive oil
• 20 g butter
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Salt and pepper the lamb fillet and heat the olive oil and butter in a pan. Sauté the onion, garlic, and rosemary. Sear the lamb fillet on all sides, remove from the pan, and cook covered in the oven at 120°C for 15 minutes. Deglaze the pan juices with balsamic vinegar and reduce until thickened to a syrupy consistency. Deglaze with vegetable stock, bring to a boil, and simmer for 5 minutes. Season with salt and pepper. Slice the lamb fillet and briefly return it to the stock. Arrange on a plate and garnish with pepper and herbs. Tip: Serve with fresh seasonal vegetables and rosemary potatoes from the oven as a side dish.