Grilled Lamb Fillet
Grilled Lamb Fillet
Soft grilled fillet of lamb marinated in red and green mash.
Ingredients:- Lamb fillets 4
- For the mash:
- Yellow potatoes 6
- Beets 100g
- Parsley 100g
- Garlic 1/2 clove
- Milk 100ml
- Cube powder (to taste)
- Olive oil to taste
- Salt and pepper to taste
For the pepper sauce:- Peppers 2
- Basil a few leaves
- Butter 50g
- Flour 25g
- Vegetable stock 100ml
Salt and pepper to tasteOptional marinating:
Red wine, evo oil, cloves, pepper, garlic, bay leaf, juniper berries, rosemary. Leave the meat to marinate overnight in a bowl with the herbs and spices, covering everything with cling film.The next day use only the meat, removing the marinade.
Procedure for the mashed potatoes:
Peel the potatoes and boil them, then mash them in two separate bowls.In a bowl, whisk 100g of parsley, 20ml of olive oil, a clove of garlic, salt and pepper. Add the mixture to one of the potato bowls and whisk until smooth and even, adding a little tin if necessary.
Blend the beets with salt, pepper, oil and a few basil leaves and add to half of the potatoes to make a purple mash, whisking until smooth and even.
Now that we have the two mashed potatoes we can continue with the sauces, I have selected two delicious sauces for you, one with red peppers, slightly spicy with a sweetish aftertaste and another with mustard and raspberries.
Procedure Pepper sauce:
In a saucepan put 30g of butter, turn on the heat and sprinkle 40g of white flour 00, (white roux) add 2 chopped red peppers with 15 ml of oil and a few pieces of white onion and let them fry for a few minutes, taking care and continuing to stir.
Use the minipimmer/ blender to make the sauce smooth and creamy. Procedure Mustard sauce and raspberries:
In a bowl mix 100g of raspberry jam and about a tablespoon of mustard, a tablespoon of olive oil and a tablespoon of water, mix vigorously with a fork.
Cooking meat:
Heat the griddle for cooking the lamb, place the meat on it and leave it 4/5 minutes per side without continuing to turn it, depending on your needs cook the meat more or less.
You can also bake it in the oven in an oven dish with olive oil, salt and pepper for 15 minutes at 180°.
Now all you have to do is arrange the dish as in the photo if you like or as you like.
Ingredients:
- Lamb fillets 4
- For the mash:
- Yellow potatoes 6
- Beets 100g
- Parsley 100g
- Garlic 1/2 clove
- Milk 100ml
- Cube powder (to taste)
- Olive oil to taste
- Salt and pepper to taste
For the pepper sauce:
- Peppers 2
- Basil a few leaves
- Butter 50g
- Flour 25g
- Vegetable stock 100ml
Salt and pepper to tasteOptional marinating:
Red wine, evo oil, cloves, pepper, garlic, bay leaf, juniper berries, rosemary.
Leave the meat to marinate overnight in a bowl with the herbs and spices, covering everything with cling film.
The next day use only the meat, removing the marinade.
Procedure for the mashed potatoes:
Peel the potatoes and boil them, then mash them in two separate bowls.
In a bowl, whisk 100g of parsley, 20ml of olive oil, a clove of garlic, salt and pepper. Add the mixture to one of the potato bowls and whisk until smooth and even, adding a little tin if necessary.
Blend the beets with salt, pepper, oil and a few basil leaves and add to half of the potatoes to make a purple mash, whisking until smooth and even.
Now that we have the two mashed potatoes we can continue with the sauces, I have selected two delicious sauces for you, one with red peppers, slightly spicy with a sweetish aftertaste and another with mustard and raspberries.
Procedure Pepper sauce:
In a saucepan put 30g of butter, turn on the heat and sprinkle 40g of white flour 00, (white roux) add 2 chopped red peppers with 15 ml of oil and a few pieces of white onion and let them fry for a few minutes, taking care and continuing to stir.
Use the minipimmer/ blender to make the sauce smooth and creamy.
Procedure Mustard sauce and raspberries:
In a bowl mix 100g of raspberry jam and about a tablespoon of mustard, a tablespoon of olive oil and a tablespoon of water, mix vigorously with a fork.
Cooking meat:
Heat the griddle for cooking the lamb, place the meat on it and leave it 4/5 minutes per side without continuing to turn it, depending on your needs cook the meat more or less.
You can also bake it in the oven in an oven dish with olive oil, salt and pepper for 15 minutes at 180°.
Now all you have to do is arrange the dish as in the photo if you like or as you like.
👍😋
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