- 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
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.
Want More Ideas?
Follow Kerrygold on Instagram
Apple & Hazelnut Streusel
This winter warmer is scrumptious with custard, clotted cream or crème fraîche...
Kerrygold Mince Pies
These can be packed in cellophane bags and tied with ribbons to be given as a ni...
A simple but effective baking idea this Halloween, get creative for the perfect...
Pan Seared Scallops with Lemon Caper Sauce
Don’t make reservations! Eat your special meal at home with these elegant Pan...
Sometimes the simple things hit the spot. Like homemade scones still warm from t...
Seafood Chowder Pies
Recipe by Rozanne Stevens I fell in love with seafoo...