A delicious Easter treat
Easter is right around the corner so I thought it would be nice to have a dish perfekt for a big family lunch on Easter Sunday, so these (Easter) lamb filets just popped to my mind. I realize that if you look at the ingredient list it looks like this is an incredibly elaborate dish to make, but it’s really clean and straight forward, also taste-wise. In the end, this recipe gives you fragrant and tender lamb filets and polenta with an incredibly creamy texture – I couldn’t stop eating, but then I seem to have this problem frequently 😉 I also love the carrot and zucchini mix: I feel that most of the time you don’t taste the zucchini, because it’s covered up by other flavors. In this case, the zucchini flavor and sweet earthiness from the carrots come out in such a clean way, it’s great!
Ideally, you should marinate the lamb filets the day before or allow at least a few hours for the meat to absorb the flavors from the marinade.
Since we currently have real April weather with a mix of snow, hail, rain storms and a bit of sunshine in Austria I decided to hop on a plane to enjoy the (hopefully warmer) Spanish weather in Madrid and some awesome mojitos. Have fun trying this recipe and happy Easter to all of you, hope you find lots of Easter eggs! 🙂
6 lamb filets
For the marinade
2 tbsp olive oil
2 tbsp honey
juice and zest of half a lemon
2 garlic cloves, peeled, finely chopped
a bunch or fresh thyme, leaves picked, stalks removed
For the lemon & honey sauce
juice of half a lemon
1 spring of rosemary
50ml warm water with a pinch of flour
a knob of butter
2 tbsp honey
For the creamy polenta
40g parmesan, grated
a big knob of butter
For the butter carrots + zucchini
4 medium sized carrots, washed and cut into sticks
2 zucchini, washed and cut into sticks
a big knob of butter
a pinch of cayenne pepper (optional)
1. Rinse the lamb filets under cold water and pad dry with kitchen towel.
2. For the marinade, mix honey, olive oil, lemon juice and zest, thyme and garlic. Season the lamb filets with salt and pepper and then toss into the marinade until completely covered. Place in a plastic bag or tupper ware put in the fridge until you are ready to cook.
3. Place the carrots in a small sauce pan, cover with salted water and heat until boiling. Let simmer for 2-3 minutes until the carrots have softened a bit, then drain and leave in a coolander to dry.
4. Start preparing the polenta: heat milk, water and salt until boiling. Remove from the heat and stir in the polenta. Put a lid on top and let soak stirring from time to time. Once the polenta had absorbed most of the liquid, stir in the parmesan and season to taste with salt.
5. In the meantime, start preparing the lamb filets: heat a pan with a lug of olive oil and sear for 3 minutes on all sides. Remove from the pan, wrap in aluminium foil and leave to rest for around 10 minutes.
6. For the carrot and zucchini mix, heat a big knob of butter in a pan. Once the butter has melted and is bubbly, add the zucchini sticks and fry at medium heat until they have softened a little. Then add the carrot sticks. Add a bit of butter from time if needed. Fry until soft to your liking. Season to taste with salt and a pinch of cayenne pepper if you want a spicy kick.
7. Once you have removed the lamb filets from the pan, add water with flour, lemon juice, honey, rosemary and a knob of butter. Also add the juice which the lamb filets release while resting. Let reduce until the sauce is smooth. Then season to taste with salt and pepper. Also add more honey or butter as needed, it the sauce doesn’t taste balanced yet.
8. Last but not least, remove the lamb filets from the aluminium foil and serve with lemon and honey sauce, creamy polenta and butter carrots and zucchini.
Enjoy with a glass of good red wine! 🙂