Grilled lamb fillet

I have just been to a food market in Vestfossen. It was very exciting to enjoy there and I got hold of the llama tenderloin, which I had never tasted before. Lama can look like something in between lamb and veal, is easy to cook and tastes lovely.

Season the llama with salt, pepper and grease it with neutral oil, before placing it on the grill. It should have a pink core when served, so there are not many minutes on each side. Feel free to use a thermometer and take it out, when it shows 55 degrees.

I chose to use a fairly neutral sauce, with mushrooms in it, for. You can find the recipe for it here.

You can find the perfect potato puree recipe here.


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