Lamb tenderloin paned with garlic, walnuts and thyme

Ingredients for Lamb tenderloin paned with garlic, walnuts and thyme

Instructions for Lamb tenderloin paned with garlic, walnuts and thyme

To prepare the Lamb tenderloin paned with garlic, walnuts and thyme recipe, please follow these instructions:

Boil the garlic feet in water for approx. 20 minutes, remove the barriers and mow them well. Mix walnuts, rasp, thyme, salt and pepper.

First turn the black bread into garlic mash and then in walnut sprouts.

Pour parsley and garlic nicely, stir it with olive oil into a parsley. Season with salt and pepper.

Cut tomatoes and squash into thin slices. Put squash, tomato slices, thyme and parsley in a ovenproof dish or in small cocoons. Save half of the parsley to the potatoes. Behind the vegetables at 200 degrees C. alm. Oven for approx. 30 minutes.

Stir the meat on a pan in a little olive oil approx. 3 minutes on each side. Let it rest for a few minutes before cutting it into slices.

Serve small boiled potatoes in the rest of the parsley.