Lamb fillet with yogurt sauce

Ingredients for 4 servings:

• 4 lamb fillets
• salt and pepper
• 2 tbsp herbs de Provence (dried)
• 5 tbsp olive oil
• 2 onions
• 1 bunch of chives
• 1 bunch parsley, flat
• 1 clove(s) garlic
• 2 cups of 10% yogurt (150 g each) (Greek yogurt, e.g. from Apostel)

Instructions

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

Quick recipe

Season the lamb fillet with salt and pepper on both sides. Mix the dried herbs with 2 tablespoons of olive oil and brush the fillets with it on both sides. Brown the fillets in the remaining oil for 2 to 3 minutes on each side. Dice the onions, finely chop the chives, and chop the parsley. Wrap the fillets in aluminum foil. Sauté the onions in the frying fat until translucent. Peel the garlic, press it through a fine mesh, and add it. Remove the pan from the heat and stir in the yogurt. Add the herbs, salt, and pepper. Remove the meat from the foil and stir the juices from the foil into the sauce. Serve the fillets with the sauce. Serve with tomato salad.