Pan‑Roasted Lamb Fillet with Bell Peppers
Tender lamb fillets are a lean source of vitamin B12 and zinc, perfect for a Mediterranean lunch or dinner.
Ingredients
- 50 g onions (1 onion)
- 1 Garlic clove
- 12 Cherry tomatoes
- 300 g green bell pepper (3 green peppers)
- 2 tbsp olive oil
- 300 g lamb fillet (pre‑cooked)
- Salt
- Pepper
- 2 tsp pickled green peppercorns
- 175 ml vegetable broth
- 0.5 lemon
- 4 tbsp yogurt (0.3% fat)
- 2 sprigs Mint
Instructions
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1.
Peel and halve the onion, then slice into strips. Peel the garlic and cut into thin slices. Wash the cherry tomatoes.
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2.
Halve the bell peppers, remove seeds, and wash them.
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3.
Cut the pepper halves into strips about 2 cm wide.
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4.
Heat oil in a pan. Rinse the lamb fillets, pat dry, season with salt and pepper, then sear in the hot oil for 3–4 minutes on each side. Transfer to a plate, cover with foil, and set aside.
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5.
Add onion, garlic, and pepper strips to the pan and sauté while stirring for 1 minute.
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6.
Add the tomatoes and cook for another 30 seconds.
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7.
Add the pickled green peppercorns with a splash of their brine. Pour in the vegetable broth and simmer on high heat for 3 minutes.
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8.
Squeeze half a lemon over the pan. If desired, whisk 1–3 tsp lemon juice with yogurt, salt, and pepper until smooth.
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9.
Wash the mint, shake off excess water, pick leaves, and sprinkle over the yogurt.
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10.
Return the lamb fillets to the pan with the collected juices and vegetables. Warm everything together for another 1–2 minutes. Plate and serve with the yogurt sauce.
