← All recipes

🍽️ Crispy Lamb Fillet with Creamy Kohlrabi Gratin

705 kcal · 30 min · 4 servings

Ingredients

• 800 g Kohlrabi (4 Kohlrabi)
• 1 untreated Orange (the zest)
• 1 Onion
• 400 ml Whipping cream
• 4 tbsp Pumpkin seeds
• 600 g Lamb fillet
• 1 Rosemary sprig
• Salt
• Pepper (from the mill)
• Olive oil

Instructions

1. 1. Peel the kohlrabi.
2. 2. Slice the kohlrabi into very thin slices.
3. 3. Prepare four rectangular, oven-safe ramekins (each approx. 12 x 12 cm).
4. 4. Brush the ramekins with some oil.
5. 5. Preheat the oven to 200 degrees Celsius fan-assisted.
6. 6. Arrange the kohlrabi slices in the ramekins in an overlapping, shingle-like pattern.
7. 7. Season the kohlrabi layers with salt and pepper.
8. 8. Pour cream into each ramekin.
9. 9. Place the ramekins in the oven.
10. 10. Bake the gratins for approx. 30 minutes.
11. 11. Rinse the lamb fillets under running water.
12. 12. Pat the fillets dry with kitchen paper.
13. 13. Heat 2 tablespoons of olive oil in a pan.
14. 14. Place the rosemary sprig in the hot pan.
15. 15. Sear the lamb fillets slowly until golden brown on all sides.
16. 16. This should take approx. 5 minutes.
17. 17. Season the meat with salt and pepper.
18. 18. Peel the onions.
19. 19. Slice the onions into thin rings.
20. 20. Heat 1 tablespoon of oil in a separate pan.
21. 21. Sauté the onion rings until browned.
22. 22. Add the pumpkin seeds to the onions.
23. 23. Remove the gratins from the oven.
24. 24. Distribute the onion and pumpkin seed mixture over the gratins.
25. 25. Place the ramekins back in the oven.
26. 26. Bake the gratins for a further 5 minutes until golden brown.
27. 27. Serve the gratins together with the lamb fillets.

Nutrition per serving

• kcal: 705
• Protein: 43 g · Fett/Fat: 52 g · Carbs: 16 g