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🍽️ Tender Lamb Fillets with Crispy Parmesan Potatoes

585 kcal · 30 min · 4 servings

Tender Lamb Fillets with Crispy Parmesan Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Place the potatoes in a pot and cover them with cold, salted water.
  3. 3. Bring the water to a boil and reduce the heat to medium.
  4. 4. Cook the potatoes for about 20 minutes until tender.
  5. 5. Trim the root ends from the spring onions.
  6. 6. Slice the spring onions into thin rings.
  7. 7. Rinse the parsley and shake it dry.
  8. 8. Pick the parsley leaves off the stems.
  9. 9. Chop the parsley leaves finely.
  10. 10. Peel the garlic.
  11. 11. Finely chop half of the garlic.
  12. 12. Rinse the lemon under hot water.
  13. 13. Grate about 1 teaspoon of lemon zest finely.
  14. 14. Heat 2 tablespoons of olive oil in a pan over high heat.
  15. 15. Toast the pine nuts in the pan for about 1 minute.
  16. 16. Add the spring onions and chopped garlic to the pan.
  17. 17. Sauté the vegetables briefly.
  18. 18. Deglaze the pan with balsamic vinegar.
  19. 19. Remove the pan from the heat.
  20. 20. Stir in the parsley and lemon zest.
  21. 21. Season the mixture with salt, pepper, and sugar.
  22. 22. Transfer the mixture into a bowl.
  23. 23. Clean the pan.
  24. 24. Reheat the pan with oil over high heat.
  25. 25. Rinse the lamb fillets.
  26. 26. Pat the lamb fillets dry.
  27. 27. Sear the lamb fillets on all sides for 5 to 10 minutes.
  28. 28. Season the meat with salt and pepper.
  29. 29. Wrap the fillets in aluminum foil.
  30. 30. Let the meat rest for about 5 minutes.
  31. 31. Drain the potatoes.
  32. 32. Let the potatoes steam dry for a moment.
  33. 33. Place the potatoes in a bowl.
  34. 34. Sprinkle the potatoes with freshly grated Parmesan.
  35. 35. Plate the lamb fillets with the Parmesan potatoes and spring onions.

Nutrition per serving