Main courses
Lamb Fillet on Carrot Pasta
Serves 4
Prep Time
45 minutes
Ingredients
- 600g lamb fillet
- 3 tbsp Kerrygold Original Irish Butter
- 1 pinch of salt
- 1 clove of garlic, unpeeled but crushed
- 2 sprigs of rosemary, thyme and tarragon
- 20g Kerrygold Original Irish Butter
- 100ml cream
- 1 small shallot
- 2 tbsp Noilly Prat / Vermouth
- 400g carrots as spiral noodles
- 3 tbsp hazelnuts, roughly chopped
- Salt and Pepper
- Mint for decoration
Directions
Preheat the oven to 120°C.
Rinse the lamb fillets, pat dry and remove and tendons. Heat 1 tablespoon of butter in a pan and fry the lamb fillets all over.
Add herbs, garlic and butter and fry briefly. Place the lamb fillets with the stock in a baking dish or high baking sheet. Place the mold in the preheated oven and let the meat steep for about 10 minutes.
Heat the remaining butter in a pan. Briefly saute the finely chopped shallots and deglze with the Noilly Prat. Add the cream and carrot spirals and let everything simmer for about 4-5 minutes.
At the end of the cooking time, add the tarragon leaves and season with salt and pepper.
Slice the lamb fillets at a slight angle and arrange on top of the pasta. Sprinkle the mint and chopped hazelnuts on top and serve.
Rinse the lamb fillets, pat dry and remove and tendons. Heat 1 tablespoon of butter in a pan and fry the lamb fillets all over.
Add herbs, garlic and butter and fry briefly. Place the lamb fillets with the stock in a baking dish or high baking sheet. Place the mold in the preheated oven and let the meat steep for about 10 minutes.
Heat the remaining butter in a pan. Briefly saute the finely chopped shallots and deglze with the Noilly Prat. Add the cream and carrot spirals and let everything simmer for about 4-5 minutes.
At the end of the cooking time, add the tarragon leaves and season with salt and pepper.
Slice the lamb fillets at a slight angle and arrange on top of the pasta. Sprinkle the mint and chopped hazelnuts on top and serve.
