Tender Lamb

Ingredients

• 600 g lamb meat
• 5 tbsp oil
• 5 tbsp Lemon juice
• 2 Garlic cloves
• lemon thyme
• Salt
• ground pepper
• 2 tbsp oil
• 800 g small potatoes
• 6 tbsp oil
• 4 tbsp coarse sea salt
• varied pepper
• 4 tsp rosemary needles
• 200 g mustard cream (ready-made)
• 5 tbsp crème fraîche
• 1 Garlic clove
• Salt
• ground pepper
• sugar

Instructions

1. 1.

   Wash and pat dry the lamb fillets. Mix olive oil and lemon juice. Peel, crush the garlic and mix with the oil. Wash and dry the lemon thyme, add to the mixture, season with salt and pepper, and let the lamb marinate for about 30 minutes.

2. 2.

   Meanwhile preheat the oven to 200°C (convection 180°C, gas level 3-4). Thoroughly wash and pat dry the potatoes, halve them lengthwise. Brush a baking sheet with oil, sprinkle with salt, pepper, and rosemary needles, then place the potato halves flat side down on the sheet and bake for 30 to 40 minutes.

3. 3.

   Remove the lamb from the marinade and drain. Heat 2 tbsp oil and sear the meat over high heat on both sides until browned and crisp.

4. 4.

   Meanwhile whisk mustard cream with crème fraîche for the dip. Peel, crush the garlic, add it, and season the dip with salt, pepper, and sugar.

5. 5.

   Take the lamb out of the pan, slice into rounds, and serve with the roasted potatoes and dip.