17:27, 12 Jun 2024, author: Ermakova M.

Filo-wrapped lamb fillet with fried polenta and peperonata

Name: Filo-wrapped lamb fillet with fried polenta and peperonata
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: European
Ingredients: Lamb loin — 120 g; Lamb strudel (prepared)– 80 g; Pesto sauce (prepared) — 15 g; Porto sauce (prepared) — 15 g; Polenta (prepared) — 70 g; Pepperonata (prepared) — 30 g; Ground black pepper — 1 g; Greens (chervil, dill, chives) for decoration — 3 g

Very tender lamb meat!

Photo source: https://ru.123rf.com/profile_pil76

Lamb filet mignon is high quality lamb meat that is cut into bite-sized pieces and skewered for grilling or barbecue.

Filo-wrapped lamb fillet with fried polenta and peperonata

Кухня: European, обед, калории: 354, время приготовления: 00:10

Ингредиенты

Lamb loin — 120 g

Lamb strudel (prepared)– 80 g

Pesto sauce (prepared) — 15 g

Porto sauce (prepared) — 15 g

Polenta (prepared) — 70 g

Pepperonata (prepared) — 30 g

Ground black pepper — 1 g

Greens (chervil, dill, chives) for decoration — 3 g

Рецепт

1. Rub the loin with spices and salt, heat the frying pan well, fry the rack in butter on both sides until golden brown (10-13 minutes). Transfer the meat to a baking sheet covered with parchment paper and put in the oven for 9 minutes, preheated to 180 degrees.

2. Cut the polenta into small pieces, fry in a grill pan, grease with pesto sauce. Place two pieces of polenta on a plate, put peperonata on top, garnish with thyme. Pour pesto sauce next to it.

3. Cut the rack into equal parts, place on a plate together with pieces of lamb strudel. Heat the port sauce well, pour it over the strudel and the rack.