Marinated Lamb Fillet with Garlic

Ingredients

• 1 clove garlic
• 5 tbsp olive oil
• 600 g lamb fillet
• 800 g early potatoes
• Salt
• 200 g large red onion (3 large red onions)
• 100 g baby zucchini (2 mini zucchinis)
• 200 g green asparagus
• 2 sprigs parsley
• 2 sprigs tarragon
• 1 bunch chives
• Pepper
• 50 ml orange juice (or ½ orange)
• 50 ml broth
• 1 tbsp pine nuts

Instructions

1. 1.

   Peel and finely chop the garlic, then mix with the oil.

2. 2.

   Wash, dry, and pat the lamb fillets; place them in a large freezer bag. Add the garlic‑oil mixture, seal the bag, and let the meat marinate for at least 1 hour.

3. 3.

   Meanwhile, wash the potatoes thoroughly and cook them in lightly salted water for about 15 minutes until just tender. Drain, allow to cool slightly, then halve lengthwise.

4. 4.

   Peel the onions, cut them in half, and slice into thin slivers.

5. 5.

   Wash the zucchini and asparagus. Slice the zucchini into rounds. Trim the woody ends of the asparagus and cut the spears into thirds.

6. 6.

   Rinse the herbs and shake off excess water. Pick and chop the parsley and tarragon leaves; cut the chives into fine ribbons.

7. 7.

   Remove the lamb from the garlic marinade, reserving the remaining mixture. Season the fillets with salt and pepper. Heat a large non‑stick pan over high heat and sear each side of the fillets for about 3 minutes. Remove, wrap in foil, and rest.

8. 8.

   Add 2 tbsp of the reserved marinade to the pan, then add the potatoes and asparagus; sauté for about 5 minutes while stirring on medium heat. Add zucchini and onions, cooking for an additional 3 minutes. Squeeze juice from a half orange if needed.

9. 9.

   Pour in the orange juice and broth, and cook for another 5 minutes. Season with generous salt and pepper. Just before serving, fold in the herbs and pine nuts. Slice the lamb thinly and plate it alongside the roasted vegetables.