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🍽️ Tender Lamb Fillets with Almond-Mint Rice and Thyme Figs

682 kcal · 30 min · 4 servings

Ingredients

• mint, fresh 25 g
• thyme, fresh 25 g
• shallots 8 pcs.
• long-grain rice 300 g
• salt pinch
• lamb fillets 600 g
• pepper, black ground pinch
• butter 4 tbsp
• soft figs, dried 150 g
• honey 4 tbsp
• almonds, ground 5 tbsp

Instructions

1. 1. Wash the mint thoroughly and let it drain well.
2. 2. Finely chop the mint.
3. 3. Wash the thyme and dry the leaves.
4. 4. Halve the shallots and peel them.
5. 5. Put the rice in a pot with 700 ml of salted water.
6. 6. Bring the water to a boil.
7. 7. Cook the rice for about 15 minutes.
8. 8. Rinse the lamb fillets under running water.
9. 9. Pat the meat dry with paper towels.
10. 10. Season the fillets with salt and pepper.
11. 11. Heat 1 tablespoon of butter in a pan over high heat.
12. 12. Sear the lamb fillets on both sides.
13. 13. Cook each side for about 4 minutes.
14. 14. Wrap the meat in aluminum foil.
15. 15. Let the meat rest for about 5 minutes.
16. 16. Melt 1 tablespoon of butter in the same pan over medium heat.
17. 17. Add the shallots to the pan.
18. 18. Sauté the shallots for about 2 minutes until translucent.
19. 19. Add the dried figs.
20. 20. Season the mixture with thyme and honey.
21. 21. Drain the rice in a sieve.
22. 22. Put the rice in a bowl.
23. 23. Mix the rice with ground almonds.
24. 24. Fold in the chopped mint.
25. 25. Stir in 2 tablespoons of butter.
26. 26. Slice the lamb fillets.
27. 27. Arrange the fillets on a plate.
28. 28. Top the fillets with the thyme figs.
29. 29. Serve the dish with the almond-mint rice.

Nutrition per serving

• kcal: 682
• Protein: 40 g · Fett/Fat: 28 g · Carbs: 66 g