Lamb filets in thyme crust
easy
45 mins
45 mins
Ingredients
- 50 g Shallots
- 1 Garlic clove
- 200 g Carrots
- 4 Stem(s) Thyme
- 75 g Breadcrumbs
- 2 Eggs (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Lamb filets
- 50 g Flour
- 250 g ribbon noodles
- 2 TABLESPOONS Oil
- 500 ml Vegetable broth (instant)
- 1-2 TABLESPOONS Lemon juice
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Thyme leaves, lemon peel and lemon slices
Directions
- 1
Peel and finely chop the shallots and garlic. Peel and wash the carrots and peel into strips. Wash thyme, dab dry and pluck leaves from the stalks and chop. Mix breadcrumbs and thyme. Whisk eggs, salt and pepper.
- 2
Wash lamb fillets, dab dry, first in flour, then in egg and finally in breadcrumbs. Cook the pasta in boiling salted water for about 10 minutes. Heat the oil in a pan and fry the lamb fillets for 3-4 minutes on each side. Remove and keep warm. Sauté shallots and garlic in cooking fat, add vegetable stock and bring to the boil. Mix lemon juice with starch, thicken sauce with it. Cook for about 2 minutes while stirring. Add the carrot strips to the noodles 1 minute before the end of the cooking time and bring to the boil. Drain the noodles and let them evaporate. Cut the lamb fillets into pieces.
- 3
Mix lemon juice with starch, thicken sauce with it. Cook for about 2 minutes while stirring. Add the carrot strips to the noodles 1 minute before the end of the cooking time and bring to the boil. Drain the noodles and let them evaporate. Cut the lamb fillets into pieces. Arrange noodles, lamb fillets and sauce on plates. Garnish with thyme leaves, lemon peel and lemon slices
Nutrition Facts
610 kcal
74 g
15 g
42 g
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