John Myers
Lamb Fillet with Wine Sauce and Zucchini >>
The perfect lamb fillet with wine sauce and zucchini >> recipe with a picture and simple step-by-step instructions.
- 400 g Lamb fillet
- 8 Allspice grains
- 2 Bay leaves
- 1 Cardamom pod
- 1 tbsp Extra virgin olive oil
- 2 Shallots
- Salt
- 1 tbsp Balsamic glaze dark
- 100 ml Dry red wine
- 200 ml Vegetable broth
- 2 Zucchini
- 1 tsp Butter
- 0,5 tsp Dried thyme
- White milled pepper
- 3 Cloves
- 2 tbsp Cranberries from the glass
- 5 Juniper berries
- Preheat the oven to 130 ° C (fan oven). Crush 4 juniper berries and 5 allspice in a mortar. Add the crumbled bay leaves and the cardamom capsule. Mix with the olive oil to a paste and brush the fillet with it. Wrap in foil and marinate in the refrigerator for about 1 hour.
- Heat the oil in a pan and fry the fillet for about 2-3 minutes on each side. Take out and wrap in aluminum foil and cook for 10 minutes in the oven. Wash the zucchini and cut into strips. Heat the butter and sauté the zucchini for about 5 minutes. Season with thyme, salt and pepper.
- For the sauce, sauté the sliced shallots in the remaining frying fat. Deglaze with balsamic glaze, red wine and stock and let it boil down a little. Crush the remaining juniper, allspice and cloves and add to the sauce. Season to taste with salt and pepper, if necessary thicken with a dark sauce thickener.
- Arrange the fillets with sauce, zucchini and cranberries. We also had potato balls with us. (Sorry, forgot the cranberries in the photo)
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