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Lammfilets in Brandy-Marinade mit geroestetem Gemuese

2/11/2014

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Am Sonntag gabs bei uns keinen Sonntagsbraten, dafuer aber zarte Lammfilets. Ich habe sie in einer Brandy-Marinade ueber Nacht eingelegt und danach musste man sie nur noch kurz braten. Sie wurden wunderbar zart.

Dazu servierte ich geroestetes Gemuese und Risotto mit Spinat. Den Risotto habe ich in meiner neusten Errungenschaft gekocht, einem elektrischen Stirfryer. Ich habe ihn eigentlich gekauft, um Polenta und Risotto kochen zu koennen, wenn ich Besucher habe, ohne dass ich immer in der Kueche stehen muss. Der Risotto wurde wirklich gut, es funktioniert also! Das naechste Mal versuche ich die Polenta!
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Marinade:
2 El scharfer Senf
2 El Chili Garlic Sauce von Lee Kum Kee
1 El gehackter Knoblauch
1/2 Tl getrockneter Rosmarin
1/2 Tl schwarze Pfefferkoerner
1/2 Tl getrocknete italienische Kraeuter
3 El Brandy
4 El Olivenoel

Alles gut vermischen!
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Fuer 4 Personen:
16 kleine Lammfilets
in der Marinade ueber Nacht marinieren lassen. 

Die Filets in wenig Oel mit aller Marinade auf allen Seiten braten, das dauert vielleicht 8-10 Minuten.  

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Fuer das geroestete Gemuese:
1 Aubergine
1 Zucchini
1 Rote Pepperoni/Paprika
1 Gelbe Pepperoni/Paprika
6 Portobello Pilze
5 Knoblauchzehen
200 g Kirschtomaten
1 Tl getrockneter Rosmarin
1 Tl getrocknete italienische Kraeuter
Meersalz
etwas Olivenoel


Die Aubergine und die Zucchini in etwa gleichgrosse Wuerzel schneiden

Die Pepperonis halbieren, das Kerngehaeuse rausnehmen und die Haelften in 4 Teile schneiden. 
Die Portobello Pilze halbieren. 
Die Knoblauchzehen schaehlen.
Alles Gemuese mit den Kirschtomaten auf ein Backblech geben, mit den Gewuerzen bestreuen und mit Olivenoel betraeufeln.

Im Ofen bei 200 C Grad ca 35-40 Minuten roesten. 
Mit dem Fleisch servieren.
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Lamb Fillets in Brandy-Marinade with roasted Vegetables



Last Sunday I did not make a roast, but I served wonderful lamb fillets. I marinated them in a Brandy marinade and let them sit over night. 

I served roasted vegetables and risotto with spinach with them. I actually cooked the risotto in my newest kitchen gadget, an electrical stir-fryer. I bought it because I want to cook risotto and polenta (corn-grits) when I have guests, without being in the kitchen all the time. It worked very well. Next time I try polenta!

Marinade:
2 tbsp hot Mustard
2 tbsp Chili Garlic Sauce from Lee Kum Kee
1 tbsp chopped Garlic
1/2 tsp dried Rosemary
1/2 tsp black Peppercorns
1/2 tsp dried Italian Herbs
3 tbsp Brandy
4 tbsp Olive Oil

Mix all the ingredients well together.

For 4 Persons:

16 small Lamb Fillets
leave them in the marinade over night.

Fry the fillets with the marinade in little oil on all sides, this will just take 8-10 minutes.  

For the roasted vegetables:
1 Eggplant
1 Zucchini
1 red Pepperoni/Capsicum
1 yellow Pepperoni/Capsicum
6 Portobello Mushrooms
5 cloves of Garlic
200 g Cherry Tomatoes
1 tsp dried Rosemary
1 tsp dried Italian Herbs
Sea salt
some Olive Oil


Cut the eggplant and zucchini in squares of the same size. 
Half the capsicum, remove the seeds and cut the halves into 4 long stripes. 
Cut the Portobello mushrooms into half.
Peel the garlic cloves. 
Put all the vegetables with the cherry tomatoes onto a baking tray, season with the herbs and sprinkle with olive oil. 

Roast in the oven at 200 C for approx 35-40 minutes.

Serve with the meat. 
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