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🍽️ Lamb Fillets in Herb Marinade with Homemade Hummus

500 kcal · 30 min · 4 servings

Ingredients

• Lamb fillets 600 g
• Rosemary, fresh 5 g
• Thyme, fresh 5 g
• Parsley, fresh 10 g
• Basil, fresh 10 g
• Garlic cloves 2 pcs.
• Organic lemons 1 pcs.
• Olive oil 8 tbsp
• Chickpeas from the can 200 g
• Sesame, white 2 tbsp
• Cumin 0.5 tsp
• Salt pinch
• Hazelnuts, whole 4 tbsp
• Oil 2 tbsp
• Pepper, black ground pinch
• Baguette 1 pcs.

Instructions

1. 1. Ideally, thaw the lamb fillets overnight in the refrigerator.
2. 2. Wash the herbs thoroughly.
3. 3. Pluck the leaves or needles from the stems.
4. 4. Finely chop the herbs.
5. 5. Peel the garlic.
6. 6. Dice the garlic coarsely.
7. 7. Rinse the lemon under hot water.
8. 8. Grate about 1 teaspoon of lemon zest.
9. 9. Cut the lemon in half.
10. 10. Squeeze the juice from the lemon.
11. 11. Place the herbs, olive oil, and 1 clove of garlic into a tall container.
12. 12. Blend the mixture into a marinade.
13. 13. Rinse the lamb fillets.
14. 14. Pat the fillets dry with kitchen paper.
15. 15. Place the lamb fillets in a bowl.
16. 16. Mix the fillets with the marinade.
17. 17. Let the fillets marinate for at least 1 hour.
18. 18. Drain the chickpeas into a sieve.
19. 19. Rinse the chickpeas with cold water.
20. 20. Place the sesame seeds in a frying pan.
21. 21. Toast the sesame seeds without fat over medium heat.
22. 22. Toast the sesame seeds for about 4 to 5 minutes.
23. 23. Place the chickpeas, lemon juice, garlic, toasted sesame seeds, and cumin in a tall container.
24. 24. Blend the ingredients until very smooth.
25. 25. If the mixture is too thick, add a little cold water.
26. 26. Season the hummus with salt.
27. 27. Place the hazelnuts in a frying pan.
28. 28. Toast the hazelnuts without fat over medium to high heat.
29. 29. Toast the hazelnuts for about 2 to 3 minutes.
30. 30. Let the hazelnuts cool down.
31. 31. Finely chop the hazelnuts.
32. 32. Remove the lamb fillets from the marinade.
33. 33. Let the fillets drip slightly.
34. 34. Season the fillets generously with salt.
35. 35. Heat 2 tablespoons of oil in a frying pan over high heat.
36. 36. Sear the fillets on all sides for about 2 to 4 minutes.
37. 37. Season the fillets well with pepper.
38. 38. Wrap the fillets in aluminum foil.
39. 39. Let the fillets rest in the foil.
40. 40. Cut the lamb fillets into 2 to 3 pieces.
41. 41. Spread the hummus on a plate.
42. 42. Arrange the lamb pieces on the hummus.
43. 43. Garnish the fillets with the hazelnuts.
44. 44. Serve the marinated lamb fillets on hummus with baguette.

Nutrition per serving

• kcal: 500
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 45 g