Lamb Fillet with Vegetables

Ingredients

• 700 g lamb back
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 300 ml lamb stock (from glass)
• 100 g frozen peas
• 100 g beetroot
• 1 Tbsp parsley
• 2 tbsp butter
• 500 g cooked small potatoes (leftovers)

Instructions

1. 1.

   Season the lamb fillet with salt and pepper, then sear it briefly in olive oil until browned on all sides.

2. 2.

   Transfer to a preheated oven at 180°C and bake for about 4 minutes more.

3. 3.

   Bring the lamb stock to a boil and reduce by half. Blanch the peas in boiling salted water for 3 minutes, drain and set aside. Sauté the potatoes in hot butter until golden.

4. 4.

   Grate the beetroot and add it with the peas to the sauce; heat through, season with salt and pepper, then stir in the parsley.

5. 5.

   For serving, slice the lamb diagonally into portions, arrange on plates with the sauce and potatoes.