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🍽️ Lamb fillet stuffed with apricots and rosemary, served with lentil tartare and green asparagus

562 kcal · 30 min · 4 servings

Ingredients

• Lamb fillets 600 g
• Lentils, red 150 g
• Salt Pinch
• Mint, fresh 20 g
• Cilantro, fresh 20 g
• Rosemary, fresh 10 g
• Organic Limes 1 pc.
• Olive oil 2 tbsp
• Chili flakes Pinch
• Dried apricots, pitted 100 g
• Pepper, mixed Pinch
• Prosciutto di Parma 8 slices
• Oil 2 tbsp
• Onions, red 2 pcs.
• Green asparagus 400 g
• Butter 2 tbsp
• Arugula 100 g

Instructions

1. 1. Let the lamb fillet thaw at room temperature.
2. 2. Rinse the lentils under running water until the water runs clear.
3. 3. Place the lentils in a pot with salted water.
4. 4. Simmer the lentils for 8 minutes.
5. 5. Wash the herbs and shake them dry.
6. 6. Finely chop the mint and coriander.
7. 7. Wash the lime and grate the zest.
8. 8. Cut the lime in half.
9. 9. Squeeze one half of the lime.
10. 10. Place the drained lentils in a bowl.
11. 11. Add the chopped herbs, lime zest, and lime juice.
12. 12. Add 2 tablespoons of olive oil.
13. 13. Sprinkle chili flakes over the mixture.
14. 14. Mix all ingredients thoroughly.
15. 15. Let the lentil tartare rest at room temperature for approx. 1 hour.
16. 16. Preheat the oven to 200 °C top/bottom heat.
17. 17. Cut the apricots into small cubes.
18. 18. Strip the needles from the rosemary sprigs.
19. 19. Finely chop the rosemary needles.
20. 20. Season the lamb fillet all over with pepper.
21. 21. Cut the fillet lengthwise, but not all the way through.
22. 22. Stuff the fillet with the chopped rosemary and apricot cubes.
23. 23. Wrap the fillet with ham.
24. 24. Tie the fillet together with kitchen twine.
25. 25. Heat oil in a pan.
26. 26. Sear the lamb fillet all over for 1–2 minutes.
27. 27. Place the pan with the meat in the center of the oven.
28. 28. Cook the meat in the oven for approx. 10 minutes.
29. 29. Remove the meat from the oven.
30. 30. Let the meat rest for approx. 15 minutes.
31. 31. Slice the fillet.
32. 32. Peel the onions.
33. 33. Cut the onions into thin wedges.
34. 34. Wash the asparagus.
35. 35. Dry the asparagus.
36. 36. Cut off the woody ends of the asparagus.
37. 37. Melt butter in a pan.
38. 38. Fry the asparagus in the butter for approx. 5 minutes.
39. 39. Add the onion wedges.
40. 40. Fry everything for another 3 minutes.
41. 41. Remove the pan from the heat.
42. 42. Season the asparagus with salt and pepper.
43. 43. Wash the arugula.
44. 44. Spin the arugula dry.
45. 45. Place the arugula on top of the lentil tartare.
46. 46. Plate the lamb fillet and asparagus.
47. 47. Serve the dish with the lentil tartare.

Nutrition per serving

• kcal: 562
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 42 g