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🍽️ Pesto-crusted lamb fillet with bulgur vegetable pan

491 kcal · 30 min · 4 servings

Ingredients

• 450 g Lamb Fillet
• 1 tsp Honey
• 1 tsp Pesto
• 225 g Bulgur
• 50 g Pine Nuts
• 100 g Carrots
• 2 stalks Celery
• 1 Bell Pepper
• 1 Bell Pepper
• 100 g Corn
• 20 g Butter
• Basilikum (for Garnishing)

Instructions

1. 1. Rinse the lamb fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Mix the honey with the pesto in a small bowl.
4. 4. Coat the lamb fillet all over with the pesto-honey mixture.
5. 5. Preheat the oven to 220 degrees.
6. 6. Place the meat on a baking tray and put it in the oven.
7. 7. Bake the lamb fillet for about 40 minutes.
8. 8. Pour 300 milliliters of boiling water over the bulgur.
9. 9. Loosen the grains briefly with a fork.
10. 10. Cover the bowl and let the bulgur swell for 30 minutes.
11. 11. Toast the pine nuts in a pan without fat until golden brown.
12. 12. Remove the pan from the heat and let the nuts cool down.
13. 13. Peel, wash and chop the carrots, celery and peppers.
14. 14. Heat the butter in a pot.
15. 15. Add the chopped vegetables and corn to the pot.
16. 16. Stew the vegetables for 5 minutes.
17. 17. Mix the warm vegetables with the swollen bulgur.
18. 18. Remove the lamb fillet from the oven after 34 minutes of baking time.
19. 19. Place the bulgur-vegetable mixture next to the meat in the oven for the last 6 minutes.
20. 20. Slice the finished lamb fillet into thin slices.
21. 21. Place the bulgur-vegetable mixture on the plates.
22. 22. Place the lamb slices on the vegetables.
23. 23. Sprinkle the dish with the toasted pine nuts.
24. 24. Garnish the food with fresh basil leaves as desired.

Nutrition per serving

• kcal: 491
• Protein: 34 g · Fett/Fat: 17 g · Carbs: 49 g