Honey, thyme & lemon marinated Easter lamb filets

honey thyme & lemon marinated lamb filets 2

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! 🙂 Continue reading

Orient-inspired lamb salad with pomegranate, figs and mint

lamb salad (1 von 1)-7

Crunchy vegetables, tender lamb, tons of flavors

This is a lovely salad that combines oriental flavors, different textures and healthy ingredients.
The lamb works perfectly with the sweetness from pomegranate and figs. Fennel, peppers and almonds add a crunch to the salad, the mint gives the whole salad a nice kick. If you want it to be creamy as well, add some (soft) goat cheese, just make sure its flavor is not too strong. All in all, I love how all the ingredients work together!
If you’re into salads, but like to step it up once in a while, this is the right dish for you. It might take a bit longer to make this salad, but it’s totally worth it. Just try it out and let me know what you think! Continue reading

Mediterranean lamb strudel with dried plums, tzatziki and mint

Mediterranean lamb strudel

Aromatic lamb, a hint of chili, cool mint and surprise sweetness

Since it’s been quite cold and grey outside recently I thought it would be nice to have a hearty dish on the blog.

The strudel features a lot of warm, intense flavors from the lamb – red wine – cinnamon combination and a hint of spiciness from the chili. I also added bits of dried plum, so you’ll have a surprise sweetness from time to time, which is very exciting and gives the whole strudel a little kick. All of this is balanced with fresh tzatziki and mint, which adds a nice contrast as well. I love mediterranen food with all its aromatic herbs and meat combinations. This dish is somewhat Greek inspired and since I’ve had this recipe on my mind for quite a while now I’m glad I finally managed to try it out!

Regarding preparation: it is really important that you make the filling the day before and let it sit overnight for the flavor to develop. Trust me, it makes a huge (!) difference. If you don’t like lamb, you could also substitute it with ground beef or a mix of ground beef and pork. In case you don’t have any dried plums, just use raisins. For the tzatziki, make sure you crush the mint properly (just like when making a mojito) in order to get the most flavor out of it.

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