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🍽️ Lamb Fillet with Sautéed Mushrooms and Vegetables

213 kcal · 30 min · 4 servings

Ingredients

• 200 g broccoli
• salt, pepper from the mill
• 2 carrots
• 400 g mushrooms
• 2 onions
• 200 g lamb fillet
• 2 tbsp oil
• 1 tbsp butter
• 125 ml lamb stock

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Divide the broccoli into small florets.
3. 3. Fill a pot with water and add some salt.
4. 4. Boil the broccoli florets in the salted water for 4 minutes.
5. 5. Remove the broccoli from the pot.
6. 6. Rinse the broccoli under cold water.
7. 7. Let the broccoli drain well.
8. 8. Peel the carrots.
9. 9. Cut the carrots into small sticks.
10. 10. Boil the carrots in salted water for 6 to 8 minutes.
11. 11. Remove the carrots from the water.
12. 12. Let the carrots drain.
13. 13. Clean the mushrooms.
14. 14. Cut the mushrooms into bite-sized pieces.
15. 15. Peel the onions.
16. 16. Cut the onions into cubes.
17. 17. Cut the lamb fillet into larger pieces.
18. 18. Season the meat with salt and pepper.
19. 19. Heat oil in a pan.
20. 20. Fry the lamb fillet on all sides.
21. 21. Remove the meat from the pan.
22. 22. Add the butter to the frying fat in the pan.
23. 23. Fry the onions and mushrooms in the pan.
24. 24. Add the broccoli and carrots to the pan.
25. 25. Stir the vegetables briefly.
26. 26. Pour the lamb stock into the pan.
27. 27. Return the lamb fillets to the pan.
28. 28. Let everything simmer for 8 to 10 minutes over low heat.
29. 29. Season the vegetables with salt and pepper.
30. 30. Serve the dish together.

Nutrition per serving

• kcal: 213
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 7 g