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  • Lammfilet mit Kräuterkruste © Kurt und Heidi Klingeisen

    Pink roasted lamb fillet with herb crust

    Recipe of the region Tölzer Land

    Ingredients for the lamb fillet

    700 g lamb fillet
    salt, pepper, rosemary
    olive oil for frying
    some Dijon mustard for brushing
    ¼ litre lamb stock and red wine to reduce
    fresh rosemary
    some butter

    Preparation of lamb fillet

    For the herb crust, beat the butter until fluffy and crush the white bread with the fresh herbs in a spice mill. Mix with the butter, egg yolk, garlic, salt and pepper and refrigerate. Reduce the lamb stock with a good red wine, add rosemary and finish with cold pieces of butter.

    Season the lamb fillet with salt, pepper and rosemary, and fry briefly in hot olive oil. Then spread a little Dijon mustard on it, coat with the herb crumbs and cook in the oven at 150°C for about 10 to 12 minutes until pink.

    Allow the lamb fillet to rest for 5 minutes before slicing and then arrange on a plate with the reduced veal stock.

    Recipe from the innkeeper Oberhauser


    Recipe of the region Tölzer Land »

    Lammfilet mit Kräuterkruste © Kurt und Heidi Klingeisen

    Patato gratin

    Ingredients
    800 g potatoes, 200 ml cream, 1 clove of garlic, 80 g butter, freshly ground pepper, salt, freshly grated nutmeg, 50 g grated cheese for gratins.

    Preparation
    First, peel the potatoes, wash them and cut them into slices that are as thin as possible. Blanch the potato slices in boiling salted water for 2 minutes, rinse them in cold water and then pat them dry with a kitchen towel or paper.

    Rub the garlic cloves into an ovenproof dish and then grease it with a third of the butter. Preheat the oven to 200 degrees Celsius. Place a third of the potato slices in the ovenproof dish, season generously with salt and pepper and grate on a little nutmeg. Now spread a third of the cheese over it. Now add two more layers of potatoes, spices and cheese and then pour over the cream. Now distribute the remaining butter in flakes on top.

    Put the gratin in the oven and bake for about 45 minutes until golden brown. When it is ready, divide it into squares using a spatula and arrange on the plate.

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