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🍽️ Lamb Fillet with Pistachio Crust and Asparagus-Potato Gratin

650 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 600 g
• butter 70 g
• garlic cloves 4 pcs.
• milk 400 ml
• whipping cream 100 g
• lemons 1 pc.
• salt 1 tsp
• pepper, black ground 0.5 tsp
• nutmeg, ground pinch
• Gouda, young block 200 g
• white asparagus 500 g
• pistachios 70 g
• onions, yellow 2 pcs.
• breadcrumbs 50 g
• thyme, stripped 0.5 tsp
• ghee 4 tbsp
• lamb fillets 600 g
• mustard 2 tbsp
• wheat flour, Type 405 1 tbsp
• balsamic vinegar, dark 4 tbsp
• beef broth 400 ml
• carrots 3 pcs.
• onions, red 1 pc.
• zucchini 1 pc.

Instructions

1. 1. Peel the potatoes and slice them into thin rounds about 4–5 mm thick.
2. 2. Melt 2 tablespoons of butter in a large pot or casserole dish.
3. 3. Add 3 chopped garlic cloves and sauté them briefly.
4. 4. Deglaze the mixture with milk and cream.
5. 5. Squeeze the juice from half a lemon.
6. 6. Season the sauce with 1 tsp salt, ½ tsp pepper, grated nutmeg, and 2 tbsp lemon juice.
7. 7. Bring the sauce to a boil.
8. 8. Add the potato slices and cook over low heat, stirring occasionally, for 5–10 minutes.
9. 9. Spread the potatoes evenly in the sauce.
10. 10. Crush the pistachios together with 1 onion, 1 garlic clove, and the breadcrumbs.
11. 11. Mix the mixture with salt, ½ tsp pepper, thyme, and 50 g of butter.
12. 12. Spread the mixture onto a sheet of baking paper or foil.
13. 13. Wrap the paper and shape the mixture into a flat rectangle.
14. 14. Roll the pistachio mixture smooth with a rolling pin.
15. 15. Freeze the pistachio mixture.
16. 16. Heat 2 tablespoons of ghee in a casserole dish.
17. 17. Sear the lamb fillets on both sides over high heat.
18. 18. Remove the fillets from the casserole dish.
19. 19. Coat the fillets with mustard, salt, and pepper.
20. 20. Place the meat on a baking sheet and let it rest briefly.
21. 21. Heat 1 tablespoon of ghee in the same casserole dish.
22. 22. Sauté 1 diced onion and 1 garlic clove until they develop roasted flavors.
23. 23. Sprinkle the flour over them and let it sweat briefly.
24. 24. Deglaze with balsamic vinegar and add the beef stock.
25. 25. Season the sauce with salt and pepper.
26. 26. Simmer the sauce over medium heat for about 20 minutes.
27. 27. Peel the vegetables if necessary and cut them into bite-sized pieces.
28. 28. Sauté the vegetables together with 1 tablespoon of ghee in a frying pan.
29. 29. Preheat the oven to 180 °C conventional heat (top/bottom heating).
30. 30. Bake the potato gratin in the preheated oven for about 30–40 minutes until cooked through.
31. 31. Switch the oven to grill function or 200 °C top heat.
32. 32. Cut the frozen pistachio crust into 6 strips.
33. 33. Place the pistachio strips on the meat.
34. 34. Continue cooking the meat in the upper oven rack for about 5 minutes.
35. 35. Keep the gratin in the middle rack during this time.
36. 36. Sauté the vegetables in the pan for 5–6 minutes.
37. 37. Season the vegetables with salt and pepper.
38. 38. Serve the asparagus-potato gratin together with the colorful vegetables and the lamb fillet.

Nutrition per serving

• kcal: 650
• Protein: 40 g · Fett/Fat: 40 g · Carbs: 30 g