Ingredients for the lamb fillet
- 700 g lamb fillet
- Salt, pepper, rosemary
- Olive oil for frying
- some Dijon mustard to coat
- ¼ litre of lamb stock and red wine to reduce
- fresh rosemary
- a little butter
Preparation of lamb fillet
For the herb crust, cream the butter and crush the white bread with the fresh herbs in a spice grinder. Mix with the butter, egg yolk, garlic, salt and pepper and chill. Reduce the lamb stock with a good red wine, add the rosemary and finish with pieces of cold butter.
Season the lamb fillet with salt, pepper and rosemary and sear briefly in hot olive oil. Then brush with a little Dijon mustard, coat with the herb crumbs and cook in the oven at 150°C for about 10 to 12 minutes until pink.
Leave the lamb fillet to rest for 5 minutes before slicing and then arrange on a plate with the reduced veal stock.
Potato gratin
Ingredients for the potato gratin
- 800 g potatoes
- 200 ml cream
- 1 clove of garlic
- 80 g butter
- coarsely ground pepper from the mill
- Salt
- a little freshly grated nutmeg
- 50 g grated gratin cheese
Preparation of the potato gratin
First peel and wash the potatoes and cut into the thinnest possible slices. Blanch the potato slices in boiling salted water for 2 minutes, rinse in cold water and then pat dry with a kitchen towel or kitchen paper.
Rub a baking dish with the garlic cloves and then grease with a third of the butter. Preheat the oven to 200 degrees. Place a third of the potato slices in the baking dish, season generously with salt and pepper and grate in a little nutmeg. Now spread a third of the cheese on top. Now add two more layers of potatoes, spices and cheese and then pour over the cream. Now spread the remaining butter in flakes on top.
Place the gratin in the oven and bake for about 45 minutes until golden brown. When it's ready, divide into squares with a spatula and arrange on the plate.
Recipe from Tafernwirt Oberhauser
