• 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


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.

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