Lamb fillet with carrot salad

Lamb fillet with carrot salad

Total: 45 min. | Active: 45 min.
lactose-free, healthy and balanced, Low Carb
Nutritional value / person: 512 kcal
, Fat: 28 g
, Carbohydrate: 13 g
, Protein: 48 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the meat

4 lamb loins (each approx. 200 g)

Carrot salad

5 tbsp olive oil
5 tbsp herbal vinegar
¾ tsp salt
a little pepper
600 g carrots, coarsely grated

Meat

clarified butter, for frying
½ tsp salt
a little pepper

To serve

60 g wasabi nuts, coarsely crushed
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How it's done

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To prepare the meat

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Carrot salad

Whisk the oil and vinegar in a bowl, season. Add the carrots, mix.

Meat

Heat the clarified butter in a wide frying pan. Season the meat, brown for approx. 1 min. on each side. Reduce the heat, fry for approx. 2 mins. on each side. Remove, cover and leave to rest for approx. 5 mins.

To serve

Carve the meat, serve with the carrot salad, sprinkle the nuts on top.

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