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🍽️ Garlic Marinated Lamb Fillet with Roasted Vegetables

458 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 5 tbsp olive oil
• 600 g lamb fillet
• 800 g new potatoes
• salt
• 200 g large red onion (3 large red onions)
• 100 g baby zucchini (2 mini zucchini)
• 200 g green asparagus
• 2 sprigs parsley
• 2 sprigs tarragon
• 1 bunch chives
• pepper
• 50 ml orange juice (or 1/2 orange)
• 50 ml broth
• 1 tbsp pine nuts

Instructions

1. 1. Peel the garlic cloves and chop them very finely.
2. 2. Mix the chopped garlic with the oil in a small bowl.
3. 3. Rinse the lamb fillets under running water.
4. 4. Pat the meat completely dry with kitchen paper.
5. 5. Place the fillets into a large freezer bag.
6. 6. Pour the garlic-oil mixture over the meat in the bag.
7. 7. Seal the bag tightly to remove any air.
8. 8. Let the meat marinate in the refrigerator for at least 1 hour.
9. 9. Wash the potatoes thoroughly under running water.
10. 10. Bring a pot of salted water to a boil.
11. 11. Boil the potatoes in it for about 15 minutes until they are almost cooked through.
12. 12. Drain the cooking water and let the potatoes cool down briefly.
13. 13. Cut the cooled potatoes in half lengthwise.
14. 14. Peel the onions and remove the outer layers.
15. 15. Cut the onions in half through the center.
16. 16. Cut the onion halves into thin wedges.
17. 17. Wash the zucchini and asparagus thoroughly.
18. 18. Slice the zucchini into round slices.
19. 19. Cut off the woody lower ends of the asparagus.
20. 20. Divide the asparagus stalks into three equal pieces.
21. 21. Wash the fresh herbs under cold water.
22. 22. Shake the herbs vigorously to remove excess water.
23. 23. Pluck the leaves from the parsley and tarragon stems.
24. 24. Finely chop the parsley and tarragon leaves.
25. 25. Cut the chives into fine rings.
26. 26. Remove the lamb fillets from the marinade and reserve the marinade.
27. 27. Season the fillets generously with salt and pepper.
28. 28. Heat a large non-stick frying pan on the stove.
29. 29. Fry the fillets over high heat for about 3 minutes on each side.
30. 30. Remove the fillets from the pan and place them on aluminum foil.
31. 31. Wrap the fillets in the foil to let them rest.
32. 32. Pour 2 tablespoons of the reserved marinade into the hot pan.
33. 33. Add the halved potatoes and asparagus to the pan.
34. 34. Fry the vegetables for about 5 minutes, stirring constantly, over medium heat.
35. 35. Add the zucchini slices and onion wedges to the pan.
36. 36. Continue to fry the vegetables for another 3 minutes.
37. 37. Squeeze the juice of the orange half directly into the vegetables.
38. 38. Pour the broth into the pan.
39. 39. Let the sauce simmer for another 5 minutes.
40. 40. Finally, season the sauce generously with salt and pepper.
41. 41. Fold in the chopped herbs and pine nuts shortly before serving.
42. 42. Slice the rested fillets into thick slices.
43. 43. Plate the meat with the roasted vegetables.

Nutrition per serving

• kcal: 458
• Protein: 49 g · Fett/Fat: 15 g · Carbs: 28 g