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Saddle of Lamb Fillet with Wild Herb Crust with Herb Ribbon Noodles and Red Wine Reduction

5 from 7 votes
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 184 kcal

Ingredients
 

Wild herb crust

  • 100 g Breadcrumbs
  • 75 g Butter
  • 3 tsp Mustard coarse
  • Wild herbs
  • Salt and pepper

Lamb fillet

  • 1,25 kg Saddle of lamb fillet

Caramelized tomatoes

  • 1 kg Cherry tomatoes
  • 1 piece Pressed garlic
  • 1 shot Olive oil
  • 1 pinch Powdered sugar
  • Salt
  • Wooden skewer

Red wine reduction

  • 100 g Butter
  • 2 piece Red Onion
  • 2 tbsp Sugar
  • 300 ml Red wine
  • 1 piece Bay leaf
  • 150 ml Meatsoup
  • Coarse sea salt
  • Pepper

Herb noodles

  • 400 g Flour
  • 4 piece Eggs
  • Salt
  • Oil
  • Seasonal herbs

Instructions
 

Wild herb crust

  • Mix all ingredients together in a food processor. Shape the paste into an elongated ball and chill. When the time comes, cut the set paste and place on the lamb.

Lamb fillet

  • Preheat the oven to 80 degrees top and bottom heat. Season the lamb with pepper and salt and fry all over for 4-5 minutes. Put the fillets in a dish, brush with herbal paste and cook on the middle rack of the oven for 30 minutes.

Caramelized tomatoes

  • Marinate the tomatoes with the garlic and oil. Skewer on a wooden skewer and grill in the pan. Finally dust with a little icing sugar.

Red wine reduction

  • Cut the butter into 1 cm cubes and freeze for at least 30 minutes. Then finely dice the onions and caramelize the sugar in a pan until golden brown. Add the onions and briefly toss in the caramel. Deglaze with red wine and add bay leaves, a little salt and pepper. Reduce by half over high heat without a lid. Pour in the broth and simmer over high heat for about 10 minutes until thick. Pour the sauce through a sieve into a small saucepan and bring to the boil. Gradually stir in the cold butter with the whisk until the sauce becomes thick and shiny. Don't cook the sauce anymore! Season with salt and pepper.

Herb noodles

  • Mix all ingredients well with the dough hook on the hand mixer. Knead the dough with your hands on a lightly floured work surface to form a smooth dough. Then knead the dough until it is elastic and can be shaped into a ball with a smooth surface. If the dough is still sticky, knead in some flour. Wrap the smooth ball of dough in cling film and let it rest at room temperature for about 30 minutes. This makes it easier to roll out the dough afterwards. Roll the dough packet through the pasta machine (preferably with two people). Dust with a little flour every now and then. Start with the lowest number on the noodle roller and gradually roll thinner and thinner. This way the dough does not crack and is easy to work with. Sprinkle the dough with water and place the leaves on top of the dough and put a second layer of dough on top. Use a rolling pin to roll out the pasta lightly so that the dough is even thinner. Do not press too hard or the dough will crack. Then cut the finished panels into strips to hang up to dry. Salt the pasta water and let the pasta simmer for about 4 minutes. Finally, drain the pasta and toss in a little butter.

Nutrition

Serving: 100gCalories: 184kcalCarbohydrates: 13.1gProtein: 8.4gFat: 10.4g
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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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