Lamb Fillet with Mashed Potatoes and Vegetables

Ingredients

• 1.2 kg lamb fillet
• Pepper (freshly ground)
• 3 onions
• 3 Garlic cloves
• 2 tbsp olive oil
• 100 ml dry red wine
• 250 ml lamb stock (glass)
• 800 g waxy potatoes
• 200 g carrots
• 200 g celery root
• 200 g zucchini
• 1 tsp starch
• 30 g Butter
• 200 ml hot milk
• Salt
• a pinch of freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 80°C with top and bottom heat.

2. 2.

   Wash, pat dry, and rub the lamb fillet with pepper. Peel and roughly cube the onion and garlic. Heat olive oil in a roasting pan and sear the fillet on all sides for 4-5 minutes. Deglaze with red wine and 100 ml lamb stock, then bake in the preheated oven for 30-40 minutes (the meat is done when the internal temperature reaches 60°C).

3. 3.

   Wash the potatoes and cook them in plenty of salted water for 20-30 minutes until tender.

4. 4.

   Peel the carrots and celery root and cut into 1 cm cubes. Wash and cube the zucchini. Blanch the carrots and celery root in salted water for 5 minutes, then shock in cold water and drain.

5. 5.

   After cooking, remove the meat from the oven and wrap it in foil. Reduce the pan drippings with the remaining lamb stock, strain the sauce through a sieve, and season with salt and pepper. If desired, thicken with a little starch mixed in cold water.

6. 6.

   While the potatoes are still hot, peel them and mash them using a potato press into a small pot. Stir in 20 g butter and hot milk. Season with salt, pepper, and nutmeg.

7. 7.

   Sauté the vegetables briefly in a non-stick pan with the remaining butter, seasoning with salt and pepper.

8. 8.

   Unwrap the meat from the foil, slice it, and lightly season with salt.

9. 9.

   Plate the sliced lamb with mashed potatoes and sautéed vegetables, pouring the sauce on the side.