Lamb Fillet with Vegetables and Apricot
- 750 grams Lamb fillet
- freshly ground peppers
- 4 Tbsps olive oil
- 4 sprigs rosemary
- 2 zucchini
- 2 sticks Leeks
- 4 shallots
- 2 garlic cloves
- 200 milliliters lamb stock
- 100 milliliters Orange juice
- 100 grams dried Apricot
Preheat the oven to 120ºC (approximately 250ºF).
Rinse the lamb fillet and pat dry. Season with salt and pepper. Fry on both sides in 2 tablespoons of hot oil. Place, with the rosemary, on a baking sheet and cook in the oven for about 25 minutes.
Meanwhile, rinse and trim the zucchini and cut into 5 cm long pieces (approximately 2 inches). Rinse and trim the leek and cut diagonally into 4 cm long pieces (approximately 1 1/2 inches). Peel the shallots and cut into quarters. Peel the garlic.
Fry all the vegetables in the remaining oil with the lamb drippings. Deglaze with the lamb stock and orange juice and add the apricots. Braise for about 10 minutes and season with honey, salt and pepper. Transfer to plates and arrange the sliced lamb on top.
Serve with a baguette if desired.