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Lamb fillet with honey-thyme sauce, potato gratin, Parisian carrots and sugar snaps.

The cooking time of the potato gratin is 70 minutes.
In the time that the potato gratin in the oven is cooking, prepare the vegetables and the meat.

Lamb fillet with honey-thyme sauce, potato gratin, Parisian carrots and sugar snaps. Prepared by the Happy Chief Cook.

Serves: 2.
Preparation time: 70 minutes.

Ingredients potato gratin:

500 grams potatoes,
1 tablespoon olive oil,
1 clove garlic,
0.1 liters cream,
4-season pepper,
50 grams freshly grated Parmesan cheese,
10 grams butter.

Directions potato gratin:

Preheat the oven to 200 degrees Celsius.

Wash the potatoes and cut into thin slices of 1 centimeter.

Boil the potatoes for 5 minutes, then pour the water off.

Crush the garlic clove and rub it into the baking dish.
Then chop the garlic very fine.

Pour the olive oil in oven dish and spread it all over the baking dish.
Sprinkle the garlic in the baking dish.

Mix the potato slices with the cream, half of the Parmesan cheese, salt and 4-season pepper.

Put now the potato mixture into the baking dish and sprinkle the remaining Parmesan cheese on top.

Put the baking dish in the oven and let it cook for 45 minutes at 200 degrees Celsius.

Once the potato gratin is out of the oven, divide the butter in small clumps on top of the dish.

The court is ready to serve.

Serving tip:

Add a tablespoon of sour creme on top of the potato gratin when it is served.

Ingredients vegetables:

200 grams sugar snaps,
200 grams Parisian carrots,
1 liter of water,
4-season pepper,

Directions vegetables:

Bring water to boil with salt.

Cook the vegetables ready in 10 minutes, then pour the water off.

Sprinkle some freshly ground 4-season pepper on top.

The vegetables are ready to serve.

Ingredients lamb fillet with honey-thyme sauce:

2 lamb fillets,
2 tablespoons olive oil,
1 clove garlic,
2 sprigs fresh thyme,
4-season pepper,
0.1 liters fond of lamb,
0.25 tablespoon tropical honey,
10 grams butter.

Directions lamb filet with honey-thyme sauce:

Let the lamb fillets come at room temperature and pat the meat dry with paper towels.

Crush the garlic clove.

Heat the olive oil with the garlic clove and a sprig of thyme.

Sear the lamb fillet around to close the meat, and roast the meat a short time, so the meat remains nice pink inside.
When the meat is lightbrown, it is cooked.

Take the lamb fillets from the pan and sprinkle them with salt and pepper 4-season.
Then wrap it in aluminum foil and let it rest 10 minutes.

Pour the cooking fat out of the pan and add the lamb fond with the second sprig thyme.

Reduce the lamb fond on medium heat to two-third.
Remove the thyme sprig and stir the tropical honey through the reduced lamb fond.

Remove the pan from the heat and beat the cold butter through it.


Prepared by the Happy Chief Cook. Added December 30, 2009.