Lamb Fillet with Grated Vegetables

Ingredients

• 500 g kohlrabi
• 3 Carrots
• 1 onion
• 3 tbsp sunflower oil
• Salt
• Pepper
• 100 ml Vegetable broth
• 480 g lamb fillet (4 lamb fillets)
• 2 Garlic cloves
• 1 Organic lemon
• a handful mint
• 4 sprigs Parsley

Instructions

1. 1.

   Peel and grate the kohlrabi, carrots, and onion. Heat 1 tbsp oil in a pan. Sauté the grated vegetables for 1–2 minutes while stirring. Season with salt and pepper, add some broth. Cover partially and simmer for about 10 minutes, adding more broth if needed.

2. 2.

   Rinse the lamb, pat dry, season with salt and pepper. Heat the remaining oil in another pan, brown the lamb slowly on all sides for 4–5 minutes. Remove from the pan, wrap in foil, and let it rest to finish cooking.

3. 3.

   For the seasoning mix (gremolata), peel and finely chop the garlic. Wash the lemon, dry, grate its zest, then squeeze out the juice. Wash the mint, shake dry, chop the leaves. Mix with lemon zest and garlic, season with lemon juice and salt to taste.

4. 4.

   Wash the parsley, shake dry, chop the leaves, add them to the vegetables. Season with salt and pepper.

5. 5.

   Remove the lamb from the foil, slice it, arrange on top of the vegetables, and garnish with gremolata.