Lamb Fillet with Herb Crust and Potato Roses

Lamb Fillet with Herb Crust and Potato Roses

Main course

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Cook Time

1 h 35 min

Servings

6

Difficulty

Medium

Prep Time

60 Min

Description

This Thermomix® recipe for lamb fillet with herb crust and potato roses is a hearty main course with lamb fillet, potatoes and fresh parsley. The preparation takes a total of 95 minutes, the active working time is about 60 minutes. The recipe is designed for 6 servings and is particularly suitable as a festive family meal or for winter cuisine. The potato roses are refined with butter, egg yolk, salt, nutmeg and milk.

Ingredients (15 ingredients)

  • 1000 g floury potatoes
  • 100 g Butter
  • 4 Egg yolk
  • Salt
  • Nutmeg
  • 2 EL Milk
  • 600 g Lamb fillet
  • 2 Bd. Parsley
  • 60 g Pistachios
  • 50 g Breadcrumbs
  • 3 EL Mustard
  • 150 ml Dry red wine
  • 200 ml Lamb stock
  • 5 EL Cherry jam
  • 3 Zweig(e) Rosemary

Preparation (19 steps)

1

Prepare potatoes

Peel and quarter 1 kg floury potatoes.

2

Cook potatoes

Thermomix® Setting
20 min/212°F/Speed 1 100

Place the quartered potatoes in the simmering basket and fill the mixing bowl with salt water so that the potatoes are covered. Cook for 20 Min./100°C/Stufe 1.

1200
3

Drain the potatoes and let them steam off

After cooking, drain the potatoes and let them steam off a little.

4

Puree potatoes

Thermomix® Setting
20 sec/Speed 4

Put the potatoes back into the mixing bowl and add 50 g of butter. Puree for 20 Sek./Stufe 4.

20
5

Stir in egg yolk

Thermomix® Setting
15 sec/Speed 3

As soon as the potato mixture is lukewarm, add 3 egg yolks and stir in for 15 Sek./Stufe 3.

15
6

Season potato mixture

Season the potato mixture with salt and nutmeg and fill into a piping bag.

7

Form duchess potatoes

Pipe rosettes onto a baking sheet lined with baking paper.

8

Brush duchess potatoes

Mix the remaining egg yolk with 2 tbsp milk and carefully brush the duchess potatoes with it.

9

Preheat oven

Preheat the oven to 180 °C top/bottom heat.

10

Chop parsley and pistachios

Thermomix® Setting
5 sec/Speed 6

Put 2 bunches of parsley and 60 g of pistachios in the mixing bowl and chop for 5 Sek./Stufe 6. Then transfer.

5
11

Mix breading

Mix the chopped parsley and pistachios with 50 g of breadcrumbs.

12

Prepare lamb fillet

Spread 600 g lamb fillet with 3 tbsp mustard and roll in the breading.

13

Sear lamb fillet

Melt the remaining butter in a pan. Sear the lamb on both sides for about 5 minutes and then remove from the pan. But do not pour away the fat.

14

Bake lamb fillet

Then cook in the oven on a baking sheet lined with baking paper for about 20 minutes.

15

Prepare sauce

Thermomix® Setting
10 min/212°F/Speed 1 100

Reheat the pan with the frying fat. Add 150 ml dry red wine, 200 ml lamb stock and 5 tbsp cherry jam to the mixing bowl. Add 1 sprig of rosemary and simmer for 10 Min./100°C/Stufe 1.

600
16

Pass sauce

Pass the sauce through a sieve to remove the rosemary sprig.

17

Let lamb rest

Remove the lamb from the oven and let it rest covered with aluminum foil.

18

Bake duchess potatoes

Meanwhile, bake the duchess potatoes in the oven for about 10 minutes until golden brown.

19

Arrange

Arrange the meat with the sauce and potatoes and garnish with some rosemary.

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Tags

#Meat #Festive #Mediterranean #Hearty #Christmas #Winter #Wintery

Allergens

  • Eggs
  • Milk (including lactose)
  • Nuts: Pistachios
  • Mustard
  • Gluten-containing cereals: Wheat

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