John Myers
Contents
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Ingredients
*** for the lamb fillets ***
- 6 Lamb fillets
- 2 Garlic cloves pressed
- 1 tbsp Butaris (clarified butter)
- Salt pepper
- 4 Potatoes waxy, medium size
- 1 Finely diced shallot
- 1 Apple, finely diced and pitted
- 0,25 L Vegetable broth
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Pickled peppercorns
- 150 g Green beans
- Some salted water
- 1 tbsp Butter
- 30 g Ham cubes
- 0,5 Onion, finely diced
- Salt pepper
Instructions
- Remove the silver skins from the lamb fillets, lightly salt and pepper and fry them in a non-stick pan with a little butter on both sides for about 1 minute, then place the pressed garlic on the lamb fillets. Preheat the oven to 70 degrees. Put in the pan with the lamb fillets and leave there for about 15 - 20 minutes, then the fillets are still rose (keep warm)
- Peel and dice the potatoes and cook in the broth until soft. Peel the apple, remove the core and also dice. Sauté the finely chopped onions in a little oil and deglaze with a little broth. Then add the créme fraiché and the green pepper, bring to the boil briefly and add the potato cubes, mix in carefully, then add the apple and fine
- to taste.
- "Line" a suitable saucepan with a little butter, add some broth and put in the frozen beans, bring to the boil and cook the beans for about 12 minutes. Pour on the beans. Put the butter, onion and bacon cubes and a little broth in the saucepan again, add the beans, season with salt, pepper and season to taste. Now all together on one
- Arrange the preheated plate. Serve with a delicious wine (red wine goes well with the lamb (and just enjoy.
Nutrition
Serving: 100gCalories: 329kcalCarbohydrates: 1.4gProtein: 1.4gFat: 35.8g
