Lamb filet with orange and savoy vegetables
easy
40 mins
40 mins
Ingredients
- 125 g Long grain rice
- 7-10 Tbsp Salt
- 1 (approx. 800 g) savoy cabbage
- 10 g Butter or margarine
- 1/8 l clear vegetable broth (instant)
- 3 small oranges
- 4 Lamb fillets (approx. 100 g each)
- 7-10 Tbsp ground cilantro
- 7-10 Tbsp black pepper
- 1 1/2 TABLESPOONS Oil
- 1 TABLESPOON Tomato paste
- 1/8 l clear broth (instant)
- 2 TABLESPOONS sour cream (10 % fat)
- 1 TEASPOON Cornstarch
Directions
- 1
Put rice in 1/4 litre of boiling salted water and let it swell for 15-18 minutes at low heat. Clean, quarter and wash the savoy cabbage and cut out the stalk. Cut the savoy cabbage into strips.
- 2
Heat the fat in a saucepan. Sauté the savoy cabbage strips briefly in it. Add vegetable stock and stew covered for about 15 minutes. Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins.
- 3
Collect the juice while doing so. Add the orange filets and juice to the cabbage 5 minutes before the end of the cooking time. Wash the lamb fillets and pat them dry. Rub with coriander and pepper. Heat the oil in a pan.
- 4
Fry the fillets for 5-7 minutes. Season cabbage with salt and pepper. Stir tomato paste into the rice and keep warm. Season fillets with salt and wrap them in aluminium foil. Deglaze the meat with broth.
- 5
Mix sour cream and cornstarch. Add to the sauce and bring to the boil while stirring. Season to taste with coriander, salt and pepper.
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