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🍽️ Tender Lamb Fillets with Crispy Bacon Bean Rolls and Oven Potatoes

840 kcal · 30 min · 4 servings

Tender Lamb Fillets with Crispy Bacon Bean Rolls and Oven Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
  2. 2. Rinse the lamb fillets under running water.
  3. 3. Pat the meat completely dry with a kitchen towel.
  4. 4. Let the meat sit at room temperature for a short time.
  5. 5. Fill a pot with about two liters of water.
  6. 6. Add a good amount of salt to the water.
  7. 7. Bring the salted water to a boil.
  8. 8. Remove the strings and ends from the green beans.
  9. 9. Add the prepared beans to the boiling salted water.
  10. 10. Cook the beans for eight to ten minutes.
  11. 11. Check if the beans still have a slight bite.
  12. 12. Drain the beans into a colander.
  13. 13. Rinse the beans immediately under cold water.
  14. 14. Clean the mushrooms with a damp cloth.
  15. 15. Cut the mushrooms into halves or quarters depending on their size.
  16. 16. Wash the thyme under cold water.
  17. 17. Shake the herb dry.
  18. 18. Pluck the thyme leaves from the woody stems.
  19. 19. Chop the thyme leaves roughly.
  20. 20. Wash the rosemary under running water.
  21. 21. Rinse the lemon thoroughly.
  22. 22. Grate about one teaspoon of lemon zest finely.
  23. 23. Place the potato gratin on a baking sheet lined with baking paper.
  24. 24. Slide the tray into the oven.
  25. 25. Bake the gratin for about twenty minutes.
  26. 26. Lay the bacon slices side by side on a work surface.
  27. 27. Place twelve to fifteen beans on each bacon slice.
  28. 28. Roll the beans tightly in the bacon.
  29. 29. Place the bacon rolls on the tray with the gratin.
  30. 30. Bake the rolls for ten to fifteen minutes.
  31. 31. Check if the bacon is crispy.
  32. 32. Heat two tablespoons of oil in a frying pan.
  33. 33. Set the heat to high.
  34. 34. Fry the mushrooms together with the thyme.
  35. 35. Fry the mushrooms for three to four minutes.
  36. 36. Season the mushrooms with salt and pepper.
  37. 37. Remove the mushrooms from the pan.
  38. 38. Set the mushrooms aside.
  39. 39. Generously salt the lamb fillets.
  40. 40. Heat another two tablespoons of oil in the pan.
  41. 41. Set the heat back to high.
  42. 42. Fry the fillets all around.
  43. 43. Fry the fillets for two to four minutes.
  44. 44. Season the fillets generously with pepper.
  45. 45. Wrap the fillets in aluminum foil.
  46. 46. Let the fillets rest in the foil.
  47. 47. Melt the butter in the pan.
  48. 48. Set the heat to medium.
  49. 49. Stir the flour into the melted butter.
  50. 50. Toast the flour for two to three minutes.
  51. 51. Wait until the flour turns slightly brown.
  52. 52. Deglaze the pan with vegetable broth.
  53. 53. Add red wine to the pan.
  54. 54. Add cream to the pan.
  55. 55. Whisk the sauce well.
  56. 56. Add the rosemary to the sauce.
  57. 57. Let the sauce simmer gently for three minutes.
  58. 58. Season the sauce with salt.
  59. 59. Season the sauce with pepper.
  60. 60. Add the lemon zest to the sauce.
  61. 61. Slice the lamb fillets diagonally.
  62. 62. Place the fillet slices on the plates.
  63. 63. Place the bacon bean rolls on the plates.
  64. 64. Place the potato gratin on the plates.
  65. 65. Add the sauce to the dishes.
  66. 66. Garnish the plates with the mushrooms.
  67. 67. Serve the dish immediately.

Nutrition per serving