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🍽️ Tender Lamb Fillet with Leek and Apricots

434 kcal · 30 min · 4 servings

Ingredients

• 750 g lamb fillet
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 4 sprigs rosemary
• 2 zucchini
• 2 stalks leek
• 4 shallots
• 2 garlic cloves
• 200 ml lamb stock
• 100 ml orange juice
• 100 g dried apricots

Instructions

1. 1. Preheat the oven to 120 degrees Celsius. Set the function to top and bottom heat.
2. 2. Rinse the lamb fillet under running water. Pat it completely dry with kitchen paper. Season the meat generously with salt and pepper.
3. 3. Heat 2 tablespoons of oil in a pan. Sear the fillet on all sides until it has a brown crust.
4. 4. Place a few sprigs of rosemary on a baking sheet. Place the seared fillet on top of the rosemary. Put the tray in the oven. Cook the meat for about 25 minutes.
5. 5. Wash the zucchini. Cut off the ends. Cut the vegetable into sticks about 5 centimeters long.
6. 6. Wash the leek. Remove the green tops and the root. Cut the white and light green parts into diagonal pieces about 4 centimeters long.
7. 7. Peel the shallots. Cut each shallot into four quarters.
8. 8. Peel the garlic cloves. Prepare them for the recipe.
9. 9. Use the pan in which the meat was seared. It still contains meat juices and some oil. Add the prepared vegetables to the pan. Sauté the vegetables briefly.
10. 10. Deglaze the vegetables with lamb stock. Pour in the orange juice.
11. 11. Add the apricots to the pan. Simmer the vegetables for about 10 minutes until tender.
12. 12. Season the vegetable mixture with honey, salt, and pepper. Adjust the spices to your taste.
13. 13. Take the lamb fillet out of the oven. Slice it into thick slices.
14. 14. Divide the warm vegetables among the plates. Arrange the lamb fillet slices on top.
15. 15. Serve the dish with fresh baguette if desired.

Nutrition per serving

• kcal: 434
• Protein: 45 g · Fett/Fat: 22 g · Carbs: 14 g