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🍽️ Tender Lamb Fillets with Creamy Asparagus Yogurt Salad

480 kcal · 30 min · 4 servings

Ingredients

• 4 lamb fillets
• 2 garlic cloves
• 2 rosemary sprigs
• 2 tbsp olive oil
• 1 bunch asparagus
• 1 tbsp sugar
• 2 tbsp basil (chopped)
• 0.5 lemon (use juice and zest)
• 2 tbsp yogurt
• 2 tbsp crème fraîche
• sea salt
• pepper (freshly ground)

Instructions

1. 1. Peel the asparagus and cut off the woody ends.
2. 2. Bring water with salt and one tablespoon of sugar to a boil.
3. 3. Place the asparagus into the boiling water.
4. 4. Simmer the asparagus on very low heat for about 20 minutes.
5. 5. The asparagus should be cooked through but still retain a firm bite.
6. 6. Remove the asparagus from the water and shock it immediately with cold water.
7. 7. Let the asparagus drain well.
8. 8. Cut off the tender asparagus tips and halve them lengthwise.
9. 9. Cut the remaining asparagus stalks into small, even cubes.
10. 10. Stir yogurt and crème fraîche in a bowl until the mixture is smooth.
11. 11. Add finely chopped basil, lemon juice, and the grated lemon zest.
12. 12. Season the sauce with salt and pepper to taste.
13. 13. Gently fold the asparagus cubes and halved tips into the sauce.
14. 14. Let the asparagus yogurt mixture rest for a short while.
15. 15. Heat oil in a pan together with crushed garlic and rosemary sprigs.
16. 16. Salt and pepper the lamb fillets.
17. 17. Sear the fillets in the pan over medium heat.
18. 18. Turn the fillets regularly so they brown evenly on all sides.
19. 19. Cook the lamb fillets for about 6 to 8 minutes.
20. 20. Remove the pan from the heat.
21. 21. Let the meat finish cooking in the residual heat until pink inside.
22. 22. Plate the asparagus salad.
23. 23. Slice the lamb fillets diagonally.
24. 24. Place the lamb slices diagonally on top of the asparagus salad.
25. 25. Serve the dish immediately.
26. 26. Serve toasted white bread as a side dish.

Nutrition per serving

• kcal: 480
• Protein: 66 g · Fett/Fat: 19 g · Carbs: 10 g