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