Lamb tenderloin baked in roots with balsamic marinated red cabbage and basil pesto

Ingredients for Lamb tenderloin baked in roots with balsamic marinated red cabbage and basil pesto

Instructions for Lamb tenderloin baked in roots with balsamic marinated red cabbage and basil pesto

To prepare the Lamb tenderloin baked in roots with balsamic marinated red cabbage and basil pesto recipe, please follow these instructions:

Cut the red cabbage well and mix it with balsamic vinegar. Let the red cabbage draw 1 / 2-1 hours, add olive oil and season with salt. Whip egg and cream together and season with salt and pepper. Chop the spinach, squeeze the liquid and spinach into the egg yolks. Peel and tear potatoes and root vegetables, squeeze off the liquid and place them in the egg yolks. Eggs must have consistency like a thick porridge. Cover a frying pan with baking paper and butter the paper with a little olive oil. Distribute the egg in the pan in a uniform layer. Behind the bottom at 200 ° C for approx. 20 minutes. Brown the meat in olive oil with high heat and season with salt and pepper. Place the browned tenderloin in a wide range at one end of the potato bottom. Then roll the bottom tightly around the meat as a roulade using the baking paper. Tighten the baking paper around the roulade so that it is held together and baked it in the oven at 200 ° C for approx. 20 minutes. Stir the basil pumpkin and olive oil together, taste with lemon juice, salt and pepper.

serving:
Cut the roulade into nice slices and put them on the red cabbage. Server basil pesto and garlic bread for.