Lamb filet with zucchini vegetables
easy
45 mins
45 mins
Ingredients
- 500 g Lamb filet
- 1 Branch rosemary
- 2 Bay leaves
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Shallots
- 1/4 l White wine
- 1/4 l clear broth (instant)
- 60 g Butter or margarine
- 2 TABLESPOONS Flour
- 500 g Courgette
- 7-10 Tbsp mixed herbs and lemon slice
Directions
- 1
Wash the meat and dab dry. Pluck rosemary needles from the stem and chop finely. Marinate meat with rosemary, except for 1 teaspoon, bay leaf and 3 tablespoons of oil for about 2 hours. Heat the remaining oil in a frying pan.
- 2
Brown the meat in it and continue to fry over medium heat, turning several times for 6-8 minutes. Season meat with salt and pepper and keep warm. Peel and finely dice the shallots and sauté in the cooking fat.
- 3
Add wine and stock, add the remaining rosemary and cook for 7 minutes. Knead 30 g butter and flour and thicken the sauce with it. Season to taste with salt and pepper. Clean and wash the zucchini and cut them lengthwise into thin slices.
- 4
Heat the remaining fat in a pot and sauté the zucchini in it. Add some water and steam for a few minutes. Season with salt and pepper. Cut the meat into slices and serve with sauce and vegetables.
- 5
Garnish with a slice of lemon and bouquet of herbs.
More Delicious Recipes
