Grilled lamb fillet with mint parsley butter and paprika vegetables

Name: Grilled lamb fillet with mint parsley butter and paprika vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 3 Stem(s) Mint; 3 Stem(s) Parsley; 1 untreated lemon; 100 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Branches of rosemary; 1 Garlic clove; 3 TABLESPOONS Olive oil; 7-10 Tbsp coarse pepper; 8 (each 80 g) Lamb filets; 600 g new potatoes; 1/2 yellow, red and green peppers; 1 Vegetable Onion; 2 Tomatoes; 7-10 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

3 Stem(s) Mint
3 Stem(s) Parsley
1 untreated lemon
100 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Branches of rosemary
1 Garlic clove
3 TABLESPOONS Olive oil
7-10 Tbsp coarse pepper
8 (each 80 g) Lamb filets
600 g new potatoes
1/2 yellow, red and green peppers
1 Vegetable Onion
2 Tomatoes
7-10 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
The evening before, wash the mint and parsley for the herb butter, shake dry, pluck leaves from the stalks and chop. Wash lemon hot, rub dry, grate peel thinly and squeeze juice. Knead butter, herbs and 1 tablespoon lemon juice. Season with salt and pepper. Form butter in foil into a roll and chill. For the meat marinade, wash the rosemary and shake dry.
2
Pluck the needles from the twigs, except for something to garnish, and chop finely. Peel garlic and press it through a garlic press. Mix 2 tablespoons of oil, garlic, rosemary, lemon peel, 2 tablespoons of lemon juice and coarse pepper. Wash the meat, dab dry, marinate in the marinade and chill. Wash the potatoes thoroughly, quarter them lengthwise, season with salt and pepper and place them next to each other on a baking tray thinly greased with oil. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Clean, wash and roughly dice the peppers. Peel and slice the onion. Wash, clean and roughly dice the tomatoes. Heat 1 tablespoon of oil, fry the bell pepper and onion for about 4 minutes, turning them over. Add the tomatoes and braise for another 2 minutes.
3
Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Clean, wash and roughly dice the peppers. Peel and slice the onion. Wash, clean and roughly dice the tomatoes. Heat 1 tablespoon of oil, fry the bell pepper and onion for about 4 minutes, turning them over. Add the tomatoes and braise for another 2 minutes. Season to taste with salt and pepper. Keep vegetables warm. Remove meat from the marinade, strip off oil, season with salt and grill on the hot grill for about 10 minutes from all sides. Cut herb butter into slices. Arrange meat, vegetables, potatoes and herb butter on plates and garnish with rosemary
4
Season to taste with salt and pepper. Keep vegetables warm. Remove meat from the marinade, strip off oil, season with salt and grill on the hot grill for about 10 minutes from all sides. Cut herb butter into slices. Arrange meat, vegetables, potatoes and herb butter on plates and garnish with rosemary
5
12 hours waiting time