Lamb Fillet with Garlic buttermilk sauce, beans and watercress
Lamb fillet with garlic buttermilk sauce, beans and watercress is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g lamb fillet (ready to cook)
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 1 Shallot
- 1 Garlic clove
- 100 ml meat broth
- 300 ml buttermilk
- 300 g thick beans (popped)
- 1 handful watercress
Instructions
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1.
Wash the meat, pat dry, trim, season with salt and pepper, then sear all sides in 1 tbsp hot oil. Wrap in foil and finish cooking to pinkness.
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2.
Meanwhile, peel and finely chop the shallot and garlic. Heat remaining oil in a pot, sauté onion and garlic until translucent. Add broth, stir in buttermilk, gently warm without boiling. Season with salt and pepper, then blend into foam with an immersion blender. Blanch beans in boiling salted water for about 6 minutes.
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3.
Wash, trim, and dry the watercress. Drain beans, let them drain, and arrange on a plate with the salad. Remove fillet from foil, pat dry, slice into portions and place atop. Drizzle with buttermilk foam before serving.
