Lamb fillets a la Puttanesca

Ingredients for 2 servings:

• 400 g lamb fillet(s)
• 1 onion(s), diced
• 1 chili pepper(s), red, fresh
• 6 tomatoes (vine tomatoes)
• 12 cherry tomatoes
• 2 tbsp capers, small
• 3 tbsp stuffed olives
• 3 tbsp olives, black, fresh
• 2 anchovy fillets
• 4 garlic cloves, fresh
• some red wine, dry
• some olive oil or rapeseed oil
• some salt, coarse
• some pepper, black from the mill
• some oregano, dried
• some thyme stalks, fresh
• 200 g basmati
• 1 bunch of spring onions, fresh
• 1 piece(s) butter, cut into cubes
• 500 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with basmati rice

Clean the lamb fillets of any tendons and fat, rinse, pat dry, and cut each into 5 pieces. Marinate in a covered container with a little olive oil, freshly ground salt and pepper, garlic, a few spring onions, and some fresh rosemary and thyme for 2-3 hours (the longer the better!). For the puttanesca sauce, dice an onion, 1 chili pepper, and 1/2 bunch of spring onions. Briefly soak 2 anchovy fillets in water and chop them up, along with a few black olives and a few stuffed olives (for visual appeal). Add 3 cloves of garlic (more if you like, of course) and 3 tablespoons of capers (the small ones!). Briefly fry everything in peanut oil or rapeseed oil, then add the skinned vine tomatoes (remove the blossoms, blanch them, and peel them) and bring to a gentle boil. Reduce the heat and let it reduce. Deglaze with red wine and finally season with oregano, salt, and pepper. Add a few whole cherry tomatoes. Be careful with the salt—the anchovy fillets release enough salt! Cook the basmati rice in salted water, drain. Add the herbs and butter, and toss to combine. Sear the marinated lamb fillet pieces with the cherry tomatoes in a hot pan with olive oil or rapeseed oil. Then reduce the heat to low, add some rosemary, and simmer with the lid on for about 15 minutes.