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🍽️ Juicy Loin Fillet with Colorful Vegetables

485 kcal · 30 min · 4 servings

Ingredients

• 700 g Lamb loin
• Salt
• Pepper (from the mill)
• 2 tbsp Olive oil
• 300 ml Lamb stock from the jar
• 100 g Frozen peas
• 100 g Beetroot
• 1 tbsp Parsley
• 2 tbsp Butter
• 500 g boiled small potatoes (from the day before)

Instructions

1. 1. Season the loin fillet generously with salt and pepper.
2. 2. Heat olive oil in a pan.
3. 3. Sear the meat on all sides quickly and at high heat until it has a brown crust.
4. 4. Preheat the oven to 180 degrees Celsius top/bottom heat.
5. 5. Place the meat in the oven.
6. 6. Cook the meat for about 4 minutes.
7. 7. Remove the meat from the oven and let it rest briefly.
8. 8. Pour the lamb stock into a pot.
9. 9. Bring the stock to a boil.
10. 10. Reduce the sauce by simmering until it has half its original volume.
11. 11. Fry the potatoes in hot butter until golden brown.
12. 12. Blanch the peas in boiling salted water for 3 minutes.
13. 13. Drain the peas and let them drain well.
14. 14. Grate the beetroot finely.
15. 15. Add the grated beetroot and the peas to the reduced sauce.
16. 16. Heat the sauce with the vegetables briefly.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Stir the chopped parsley into the sauce.
19. 19. Slice the loin fillet diagonally into thin slices.
20. 20. Arrange the meat on the plates.
21. 21. Serve with the sauce and potatoes.

Nutrition per serving

• kcal: 485
• Protein: 41 g · Fett/Fat: 24 g · Carbs: 26 g