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Lamb and Game

Roast Fillet of Lamb

This recipe is by Walter Mentner, head chef at the Hotel Montana in Lucerne.

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To serve two:

300g Entrecôte of Lamm
½ cup Olive Oil
200 g Potatoes, peeled
50 g Carrots, peeled
50 g Peperoni, peeled
50 g Courgette
30 g Shallots
Fresh Thyme
30 g Clarified Butter
1 cup Red Wine Sauce (with dash of balsamic vinegar)
salt and pepper

Cut the fat off the meat. Season and fry in olive oil. Put to one side. Grate the potatoes, carrots and courgette into strips. Wash the peperoni and cut into strips. Add to other vegetables and season with thyme, pepper and salt

Add vegetables to clarified butter in a pan and cook over medium heat until crispy and brown on both sides. Add more butter if necessary.

Spread the vegetables on a piece of buttered alumnium foil, place the lamb on top, roll up and bake in the oven at 160 degrees for twelve to fifteen minutes. Let the meat stand for five minutes, remove foil and cut into six equally large slices. Serve with sauce and mange toute and cherry tomatoes and decorate with thyme.

euromaxx a la carte 10.03.05 gericht entrecote