Lamb tenderloin with mashed potatoes, butter-steamed beet mix and gremolata is a delicious main course. Lamb is one of the best things I get and I often use it when we have guests.
This recipe is suitable for 4 people.
800 - 900 g lamb fillet
2 tablespoons olive oil
2 cloves finely chopped garlic
1 finely chopped sprig of rosemary + a little for garnish
Salt and pepper
Butter for frying
Put the lamb meat in a bag of olive oil, garlic, rosemary, salt and pepper. Let it marinate for about 1 hour. Bake in butter, or grilled, over high heat until you have a nice crust all around. Place the lamb fillet in a baking dish and insert the frying thermometer.
Fry the meat until it has a core temperature of 62-65 degrees. Take out the meat and place aluminum foil on top. Remember that the meat must rest for at least 15 minutes. Cut the fillet into fine slices and serve.
Gremolata:
1 finely chopped pot of dill
1 finely chopped pot of parsley
2 cloves garlic
1 small glass of capers
2 finely shredded spring onions
2 dl mangoed thick
1 dl lemon oil
1 dl olive oil.
Everything is stirred well together. Let it rest at room temperature until the rest of the dish is ready.
You can find the recipe for a perfect mashed potato HERE .
Betemiks:
1 pk betemiks
2 tablespoons butter
1 finely chopped clove of garlic
1 tablespoon vegetable stock
Mix everything in a saucepan and let it steam under a lid until the beets have some chewing resistance.
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