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Lamb fillet with aubergine purée and cherry tomatoes

11 June 2021 / Team Cuisine /
Difficulty
Preparation time
40 Minutes
Cooking time
2 Hours

 


 

Instruction

1
Preheat the oven to 170 degrees. Rinse the lamb fillets and pat dry. Brush with olive oil and season with the fennel and coriander seeds, salt and pepper. Vacuum seal in a bag together with the sage leaves. Preheat the water bath and cook the meat for 30 minutes at 65 degrees.
2
Halve the aubergines. Season with salt and pepper and pour over a little olive oil. Transfer to the preheated oven and cook for approximately 40 minutes. Remove the aubergines from the oven, leave to cool slightly and scoop out the flesh with a spoon. Remove the seeds if possible. Chop the flesh and add to a pan. Heat gently and season with salt, pepper and olive oil. Then stir through the basil.
3
Heat 200 ml of olive oil in a pan. Add the rosemary, garlic and sage leaves. Add the tomatoes to the oil. Cook slowly for approximately 20 minutes.
4
Remove the lamb fillets from the water bath and sear in a pan with olive oil, the thyme sprigs and the bay leaves. Season with salt and pepper to taste. Sprinkle the chopped parsley and lemon zest over the lamb fillets and spoon over the juices in the pan. Arrange with the aubergine purée and the tomatoes.;

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