The lamb fillet wrapped in lemonade with parsley oil

Ingredients for The lamb fillet wrapped in lemonade with parsley oil

Instructions for The lamb fillet wrapped in lemonade with parsley oil

To prepare the The lamb fillet wrapped in lemonade with parsley oil recipe, please follow these instructions:

Peel potatoes, carrots and parsley well and squeeze the liquid off. Stir the vegetables together with coiled egg, cream, salt, pepper and chopped parsley. Cover a frying pan approx. 30x22 cm with greased baking paper and add the vegetable mix here. Bake the vegetables for 20 minutes at 175 ° C and sprinkle with crumbled feta.

Brown the lamb fillets well on a hot pan and season with salt and pepper. Lay the lamb fillets in continuation of each other in the middle of the herbs and roll them close to the meat, like a roulade. Pack the fillets into the baking paper and bag them for 20 minutes at 175 ° C. Let the meat rest 10 minutes before cutting into slices.

Mix parsley and olive oil thoroughly and season with salt and pepper. Put the meat in slices on plates together with salad and drip with some of the spice oil.