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🍽️ Lamb fillet with rolled beans and honey potatoes in rosemary sauce

550 kcal · 30 min · 4 servings

Ingredients

• Lamb fillets 600 g
• small potatoes, mostly waxy 800 g
• salt pinch
• oil 2 tbsp
• Princess beans in bacon wrap 400 g
• rosemary, fresh 10 g
• shallots 4 pcs.
• pepper, black ground pinch
• butter 2 tbsp
• red wine, dry 300 ml
• cornstarch 2 tbsp
• honey 2 tbsp

Instructions

1. 1. Let the lamb fillet thaw.
2. 2. Rinse the meat under cold water.
3. 3. Pat the fillet dry with a kitchen towel.
4. 4. Set the meat aside to reach room temperature.
5. 5. Put the shallots into a pot.
6. 6. Cover them with salted water.
7. 7. Bring the water to a boil.
8. 8. Cook the shallots for about 20 minutes until they are soft.
9. 9. Preheat the oven to 65 degrees Celsius.
10. 10. Set the oven to top and bottom heat.
11. 11. Heat 1 tablespoon of oil in a pan.
12. 12. Set the heat to medium-high.
13. 13. Fry the bean rolls on all sides.
14. 14. This takes about 2 to 3 minutes.
15. 15. Place the bean rolls on a baking sheet lined with baking paper.
16. 16. Keep the bean rolls warm in the oven.
17. 17. Do not clean the pan.
18. 18. Rinse the rosemary under water.
19. 19. Shake the rosemary dry.
20. 20. Strip the needles from the stems.
21. 21. Finely chop the rosemary needles.
22. 22. Peel the shallots.
23. 23. Slice the shallots into thin rings.
24. 24. Season the lamb fillet generously with salt.
25. 25. Heat another 1 tablespoon of oil in the pan.
26. 26. Set the heat to high.
27. 27. Fry the fillets on all sides.
28. 28. This takes about 2 to 4 minutes.
29. 29. Season the fillets generously with pepper.
30. 30. Wrap the fillets in aluminum foil.
31. 31. Let the fillets rest.
32. 32. Add 1 tablespoon of butter to the pan with the pan juices.
33. 33. Add the shallots to the pan.
34. 34. Add the chopped rosemary to the pan.
35. 35. Fry the ingredients for about 1 to 2 minutes.
36. 36. Deglaze the pan with red wine.
37. 37. Bring the sauce to a boil over medium heat.
38. 38. Mix cornstarch with a little water in a bowl.
39. 39. Thicken the sauce with the starch mixture.
40. 40. Drain the shallots.
41. 41. Let the shallots steam dry for a moment.
42. 42. Heat 1 tablespoon of butter in a pan.
43. 43. Set the heat to medium-high.
44. 44. Add the shallots to the pan.
45. 45. Caramelize the shallots with honey.
46. 46. This takes about 2 minutes.
47. 47. Stir 1 tablespoon of butter into the sauce.
48. 48. Season the sauce with salt.
49. 49. Season the sauce with pepper.
50. 50. Plate the lamb fillet.
51. 51. Plate the bean rolls.
52. 52. Plate the honey shallots.
53. 53. Garnish the dish with the rosemary sauce.
54. 54. Serve the dish.

Nutrition per serving

• kcal: 550
• Protein: 32 g · Fett/Fat: 25 g · Carbs: 53 g