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Pink Roasted Lamb Fillet with Green Beans and Potato Ragout

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Pink Roasted Lamb Fillet with Green Beans and Potato Ragout

The perfect pink roasted lamb fillet with green beans and potato ragout recipe with a picture and simple step-by-step instructions.

*** for the lamb fillets ***

  • 6 piece Lamb fillets
  • 2 piece Garlic cloves pressed
  • 1 tbsp Butaris
  • Salt pepper
  • 4 piece Potatoes waxy, medium size
  • 1 piece Finely diced shallot
  • 1 piece Apple, finely diced and pitted
  • 0,25 ltr Vegetable broth
  • 2 tbsp Creme fraiche Cheese
  • 1 tbsp Pickled peppercorns
  • 150 gr Green beans
  • Some salted water
  • 1 tbsp Butter
  • 30 gr Ham cubes
  • 0,5 piece Onion, finely diced
  • Salt pepper
  1. 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)
  1. 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
  1. to taste.
  1. “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
  1. Arrange the preheated plate. Serve with a delicious wine (red wine goes well with the lamb (and just enjoy.
Dinner
European
pink roasted lamb fillet with green beans and potato ragout

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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