Lamb fillet with pistachio crust & asparagus and potato gratin
Are you still looking for the perfect Easter dinner for the whole family? How about a delicious grilled lamb fillet with a pistachio crust this year? Served with a creamy gratin and grilled vegetables, if that doesn't whet your appetite. It's a dish that takes a little more time, but it's definitely worth it. Find out now what you need to know and how to prepare this delicious recipe!
Preparation time 90 minutes
Cooking time 60 minutes
Ingredients
Ingredients for 4 portions
Asparagus and potato gratin
- 600 g potatoes
- 2 tbsp butter
- 2 garlic cloves
- 400 g milk
- 100 g cream
- 1 tsp salt
- 0.5 tsp pepper
- 1 pinch of nutmeg
- 2 tbsp lemon juice
- 200 g Gouda cheese
- 500 g asparagus
Pistachio crust
- 70 g pistachio kernels
- 1 onion
- 1 clove of garlic
- 50 g breadcrumbs
- 1 pinch of salt
- 0.5 tsp pepper
- 0.5 tsp thyme
- 50 g butter
Lamb fillet
- 2 tablespoons clarified butter
- 600 g lamb fillets
- 2 tbsp mustard
- 1 pinch of salt
- 1 pinch of pepper
Vegetable side dish
- 3 carrots
- 1 red onion
- 1 zucchini
- 1 tbsp clarified butter
- 1 pinch of salt
- 1 pinch of pepper
Preparation
For the asparagus and potato gratin:
- Peel the potatoes and cut them into 4-5 mm thin slices.
- Melt the butter in a pan, press the garlic and fry briefly.
- Deglaze with milk and cream and then season with salt, pepper, nutmeg and lemon juice.
- Bring the sauce to the boil briefly, add the potato slices and simmer for approx. 5-10 minutes, stirring occasionally.
- Pour the entire mixture into an ovenproof dish, spread it smooth and sprinkle with a little grated cheese.
- Now peel the asparagus and add another layer of cheese.
For the pistachio crust:
- Chop the pistachio kernels, onions, garlic clove and breadcrumbs using the multi chopper.
- Now mix everything with salt, pepper, thyme and butter.
- Spread the mixture onto baking paper and roll it out smoothly.
- Freeze the mass.
For the lamb fillet:
- Sear the lamb fillets briefly on each side on the grill at 450°C.
- Remove them from the grill and mix the fillets with mustard, salt and pepper.
- Then place it on a baking tray and leave it to rest.
For the vegetable garnish:
- Peel the vegetables and cut them into small pieces.
- Now place it in a pan with clarified butter.
Completion:
- Roast the gratin at 250°C for about 45-60 minutes in the SEVO with the lid closed.
- Fry the vegetables on the grill for 5-6 minutes and season with salt and pepper.
- Cut the pistachio crust into strips and place them on the meat.
- Now finish cooking the meat on the grill at 200°C for 5-8 minutes.
