Lamb filets with potato vegetables

Name: Lamb filets with potato vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 125 g baby potatoes; 1/4 yellow and red pepper; 1–2 Anchovy fillets; 1 small clove of garlic; 1 TEASPOON Chive rolls; 1 TABLESPOON chopped parsley; 2 TEASPOONS Olive oil; 1 TABLESPOON White wine vinegar; 7-10 Tbsp grated untreated lemon peel; 80 g Lamb filet; 1 Branch rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

125 g baby potatoes
1/4 yellow and red pepper
1–2 Anchovy fillets
1 small clove of garlic
1 TEASPOON Chive rolls
1 TABLESPOON chopped parsley
2 TEASPOONS Olive oil
1 TABLESPOON White wine vinegar
7-10 Tbsp grated untreated lemon peel
80 g Lamb filet
1 Branch rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then rinse with cold water and remove the skin. Peel, clean and wash the peppers and cut them into rhombs. For the salsa, finely dice the anchovy fillets.
2
Peel and finely chop the garlic. Mix both with chive rolls, parsley, 1 teaspoon of oil, vinegar and lemon peel. Cut the lamb fillet into 3 pieces. Heat 1 teaspoon of oil in a pan.
3
Add the lamb pieces and rosemary, except for something to garnish, and fry for 3-4 minutes. Season with salt and pepper. Remove from the pan and keep warm. Cut potatoes in half. Fry the potatoes and the pepper carrots in the frying oil while turning for 3-4 minutes.
4
Season with salt and pepper. Arrange potatoes, paprika and lamb filet. Spread salsa over it and garnish with rosemary.