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🍽️ Quick Lamb Fillet with Pepper and Yogurt Sauce

392 kcal · 30 min · 4 servings

Ingredients

• 50 g onions (1 onion)
• 1 clove garlic
• 12 cherry tomatoes
• 300 g green bell peppers (3 green bell peppers)
• 2 tbsp olive oil
• 300 g lamb fillet (ready for cooking)
• salt
• pepper
• 2 tsp pickled green peppers
• 175 ml classic vegetable broth
• 0.5 lemon
• 4 tbsp yogurt (0.3% fat)
• 2 sprigs mint

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Peel the garlic and slice it into thin rounds.
4. 4. Wash the cherry tomatoes under running water.
5. 5. Halve the bell peppers and remove the core with the seeds.
6. 6. Rinse the deseeded pepper halves.
7. 7. Cut the peppers into strips about two centimeters wide.
8. 8. Heat the oil in a large frying pan.
9. 9. Rinse the lamb fillets briefly and pat them dry with kitchen paper.
10. 10. Season the meat with salt and pepper.
11. 11. Fry the fillets in the hot oil on all sides for about three to four minutes.
12. 12. Remove the fillets from the pan and place them on a plate.
13. 13. Cover the meat with aluminum foil and set it aside.
14. 14. Add the onion, garlic, and pepper strips to the pan.
15. 15. Fry the vegetables while stirring for one minute.
16. 16. Add the cherry tomatoes to the pan.
17. 17. Fry the tomatoes for another thirty seconds.
18. 18. Add the green peppers along with some pickling liquid to the pan.
19. 19. Pour in the vegetable broth.
20. 20. Let the mixture simmer on high heat for three minutes.
21. 21. Squeeze the juice from half the lemon.
22. 22. Stir one to three teaspoons of lemon juice into the yogurt.
23. 23. Finally, season the yogurt mixture to taste with salt and pepper.
24. 24. Wash the mint and shake it dry.
25. 25. Pluck the mint leaves from the stems.
26. 26. Sprinkle the mint leaves over the yogurt sauce.
27. 27. Return the lamb fillets to the pan with the vegetables.
28. 28. Heat everything together for one to two minutes.
29. 29. Arrange the meat on a serving platter.
30. 30. Serve the dish with the yogurt sauce.

Nutrition per serving

• kcal: 392
• Protein: 48 g · Fett/Fat: 16 g · Carbs: 10 g