LAMB FILLET WITH ROASTED GARLIC POTATOES WITH WHITE WINE SAUCE

In Iceland, it’s very popular to eat lamb and I have now learned how to cook it perfectly. The temperature should be 63 degrees and it’s good if you have a meat thermometer.

I marinate the meat in the morning and let it stand in the fridge all day. Then I take it out 30 minutes before I start frying it.

I used almond potatoes and Blue Congo potatoes (the blue), I have never tried the blue ones before and I think it looks so beautiful on the plate with some other colours. And it tasted very good :)

Ingredients
4 port.

1 kg lamb fillet
4 tbsp olive oil
2 tbsp Kikkoman soy sauce
2 tsp sea salt
1 tsp freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 crushed garlic cloves
3 tbsp butter for frying
2 tbsp Olive oil for frying
Garlic potatoes:
800 g almond and blue Congo potatoes
2 tsp sea salt and freshly ground black pepper
4 tbsp butter for frying
2 tbsp Olive oil for frying
1 handful fresh chopped parsley
3 pressed garlic cloves
white wine sauce:
2.5 dl dry white wine
2 tbsp butter
2 tsp chopped fresh thyme
1 tbsp concentrated chicken stock
4 dl cream
0.75 dl grated Parmesan
salt and pepper, to taste

Do this

  1. Start with lamb fillets:
    Mix all the marinade ingredients in a 3-liter plastic bag or bowl. Add the meat, mix well, tie or wrap and let the meat marinate in the fridge for at least 5 hours.
  2. Heat a pan with butter and olive oil and fry the lamb fillets until they get a nice surface. I recommend to have the garlic cloves and the twigs from the marinade in the pan. Put the lamb on baking dish and insert a meat thermometer in the thickest part. Place in the oven at 200 degrees until the temperature is 63 degrees.
  3. When the lamb fillet has reached 63 degrees remove them from the baking dish and pack them with aluminium folie and let rest for about 5-10 minutes before you start cutting nice pieces.
  4. The potatoes:
    Cut the potatoes into fine slices / pieces. Salt and pepper.
  5. Heat a skillet with butter and olive oil and add the pressed garlic. Add he potatoes and fry until they get a nice golden surface. Stir in the parsley.
  6. Pour over the potatoes on a baking sheet with parchment paper and place in the oven at 200 degrees for about 20 minutes, until they are ready.
  7. White wine sauce:
    Place the same pan  you used to fry the meat over high heat.
  8. Add the wine and scrape up any residue from the pan. Simmer for 2-3 minutes or until the wine has reduced by 1/3.
  9. Add butter and thyme and continue to simmer for another 2 minutes until the butter has melted into the sauce. Slowly pour in the cream and then chicken stock. Reduce heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
  10. Remove from the heat and stir in the Parmesan. Season the sauce with salt and pepper.

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