Fillet of lamb with persillade
700 g lamb sirloin fillet
butter
salt
pepper
Persillade
2 dl fine chopped parsley
2 tbsp chopped fresh mint
1 tbsp crushed garlic
1 dl virgin olive oil
½ dl bread crumbs
2 tbsp pesto sauce
Start with the persillade. Mix all herbs im mortar or blender
together with garlic, olive oil, bread crumbs and pesto. Preheat
the oven to 175 degrees Celcius.
Brown the lamb fillet in butter, season with salt and pepper. Place the fillets in an oven dish and spread a good layer of persillade on top. Cook for 8–12 minutes depending on … Remove from oven and wrap the meat in aluminum foil and let the meat rest for 15 about minutes.
Slice the meat and serve with garlic potatoes, steamed green beans and stock.