Fillet of Saddle of Lamb with Rosemary Jus

Chop the parsley finely, it should give about three tablespoons (for the mixture 2 bunches). Pluck the rosemary needles from the branches and chop them as well. Put the butter, breadcrumbs, mustard and a little salt and pepper in a small bowl and mix well with a fork.

Season the lamb saddle fillets with salt and pepper. Spread the kitchen herb butter paste on the top of each fillet. Place the fillets in a baking dish or possibly on a baking sheet. Important: They must not touch each other.

For the jus, put soup or red wine, veal stock, port wine as well as the rosemary sprigs (1) in a frying pan and boil over high heat to just under 1 dl. Remove the rosemary sprigs.

Preheat the oven to 230 °C for at least ten minutes.

Place the lamb loin fillets in the middle of the oven and roast at 230 °C for about ten minutes, smaller fillets for only eight minutes, large pieces for about twelve minutes.

From the rosemary branch (2) pluck the needles and chop finely. To the sauce reduction form, bring it to a boil and add the butter in flakes. Season the sauce with salt and pepper.

Remove the lamb loin fillets from the heat and leave them for a short time with the lid closed so that the gravy can spread evenly. Then cut into slices, arrange on hot plates and pour rosemary jus over them.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also draw

Related Recipes:

Rack of Lamb with Spring Vegetables and Herb PolentaHeat 6 tbsp olive oil and water, add the bouillon cube and the chopped parsley. Let it boil, add the polenta... Beef Fillet on Rosemary Rösti with Red Wine SaucePreheat kitchen stove to 200 degrees. Carrot, garlic clove, onion coarsely dice and sweat in olive oil. Add... Salmon in Herb JusRemove the peel from the vegetables and cut them into very small cubes (brunoise). Chop the parsley and cut... Eglifilets in the FoilSprinkle the perch fillets sparingly with the juice of one lemon and season with salt and pepper. Let the... Fried Pollock Fillet with Sauerkraut Crust and Red Wine ButterMake a mashed potato with the potatoes, milk and a little butter. For the sauce, cut the shallots into strips... Salmon Fillet in Puff Pastry with Riesling Sauce and Keta CaviarCut the pike-perch into small pieces, marinate with salt, egg, lemon zest and pepper and chill well in the... Lucky Rolls of Lamb with Sheep CheeseFor the lamb happiness rolls with feta cheese, cut the melanzani (eggplant) lengthwise into ½ cm thick... Pheasant Breast with Rosemary and VanillaFor the pheasants: Season the poultry inside and out with pepper and salt. Heat the butter in a frying pan and... Pasta with Hearty Meat SugoPasta dishes are simply always delicious! Info: Sugo is the Italian word for a hearty meat sauce for pasta... Fillet of Lamb Roasted with Glazed Vegetables and PeppersSalt and pepper the saddle of lamb – sear in olive oil. Add garlic, thyme and rosemary. Roast in the...