Lammfilets in Brandy-Marinade

Lamb Fillets in Brandy-Marinade with roasted Vegetables

Pane-Bistecca

It’s almost Easter and traditionally people like to serve lamb. I’ve made lamb fillets in a brandy marinade with roasted vegetables because it’s easy and quick. After all, Easter is a public holiday and that also means that mom shouldn’t be standing at the stove all day. I let the fillets sit in the marinade overnight, so they were very tender and tasted wonderful! The vegetables go in the oven, so you don’t have too much to do there either and I served a risotto with them, but you can also add potatoes to the vegetable tray, then it’s even quicker!

It’s not just perfect for Easter and the marinade also goes well with beef.

Prep time

20 min

Rest time

8 std

Cooking time

5 min

Portions

Total time

40 min

Ingredients

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

16 small Lamb fillets
some Oil

Für das geröstete Gemüse:

1 Eggplant
1 Zucchini
1 red Peperoni/Capsicum
1 yellow Peperoni/Capsicum
6 Portobello Mushroom
5 cloves of Garlic
200 g Cherry Tomatoes
1 tsp dried Rosemary
1 tsp dried Italian Herbs
Sea Salt
Olive Oil

Instructions

Step 1

Mix the marinade ingredients well and marinate the meat in it overnight.

Step 2

Then fry the fillets in a little oil with all the marinade on all sides for about 8-10 minutes.

Step 3

Cut the eggplant and zucchini into cubes of approximately the same size. Cut the pepperoni in half, remove the core and cut the halves into 4 pieces. Halve the portobello mushrooms. Peel the garlic cloves.

Step 4

Place all the vegetables with the cherry tomatoes on a baking tray, sprinkle with the spices and drizzle with olive oil. Roast in the oven at 200 C degrees for approx. 35-40 minutes.

Notes

Serve with the meat.

Lamb Fillets in Brandy-Marinade with roasted Vegetables