Lamb filet on a bed of vegetables - an Icelandic Specialty | Lamb and Game | DW | 13.01.2006
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Lamb and Game

Lamb filet on a bed of vegetables - an Icelandic Specialty

Chef Siggi Hall presents lamb filet on a bed of vegetables.



Serves four

800 g lamb filet
a small sprig of thyme
a garlic clove
salt and pepper
olive oil for frying
50 g kohlrabi
50 g carrots
50 g celeriac
50 g parsnips
50 g potatoes
2 teaspoons chopped dill
2 teaspoons clarified butter

Season the lamb filet with salt and pepper and fry in hot olive oil about two minutes on each side with the garlic clove and thyme. Keep the filet warm, wrapped in aluminium foil.
Cut the vegetables into small pieces and cook in lightly salted water for about two minutes. Remove from the pot and quench with cold water. Heat the clarified butter in a pan and gently stir the vegetables in it. Season with salt and pepper again to taste.
Finally, sprinkle with freshly chopped dill.
Arrange the vegetables on a plate and place the lamb filet, cut in half lengthways, in the middle.


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