John Myers
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Saddle of Lamb Fillet with Kohlrabi Vegetables on Chérie
The perfect saddle of lamb fillet with kohlrabi vegetables on chérie recipe with a picture and simple step-by-step instructions.
- 2 Pc. Saddle of lamb fillet – marinated by a trusted butcher
- 1 tbsp Rapeseed oil
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- 1 tbsp Rapeseed oil
- 2 Pc. Kohlrabi fresh
- 0,25 liter Vegetable broth
- 1 tbsp Flour
- 50 ml Water – cold!
- 0,25 liter Milk
- Pepper
- Nutmeg
- Seasoned Salt
- Chopped parsley
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- 10 Pc. Potato – Chérie
- Salt water
Kohlrabi:
- Peel and wash the kohlrabi, cut into approx. 1 cm thick slices and then dice. Heat the rapeseed oil in a saucepan, add the kohlrabi and sauté gently while stirring. Then pour in the vegetable stock until the kohlrabi cubes are just covered. Lower the temperature and simmer with the lid on for about 30 minutes. The cubes take significantly longer than slices, so don’t be surprised about the time … but it’s best to try it in between 😉
- After the cooking time, shake the flour with the cold water in a small shaker and add to the pot, bring to the boil. Stir in the milk (instead of sweet cream, if you want), then season with pepper, herb salt and nutmeg. Add the chopped parsley just before serving.
Garnish:
- Peel the chérie, cut into pieces and cook in salted water. Drain after approx. 20 minutes.
Lamb fillet:
- Very important: Take the meat out of the refrigerator at least 2 hours before preparation and let it reach the ambient temperature!
- Dab the already marinated saddle of lamb fillet, fry in a pan with a little rapeseed oil on both sides, but do not fry for too long. Place the pan or another container with the fillets in the oven heated to 100 ° for about 30 minutes.
Finish:
- Heat the plates in the oven. Then serve the meat and the kohlrabi vegetables with the chérie on top.
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