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Ingredients
Mediterranean Lamb Fillet
Rinse the lamb fillet under cold water, pat dry and season with salt and pepper.
Heat 1 tablespoon of oil in a pan and brown the lamb fillet on all sides. Remove from the pan and place on a baking sheet lined with baking paper.
Peel the garlic and chop finely and mix with the remaining oil. Rinse the lemon in hot water, pat dry, grate the zest and squeeze the juice from 1/2. Stir together with the garlic and oil and coat the meat with the mixture. Bake in a preheated oven at 120°C (100°C for convection; gas mark 1-2) (approximately 250°F or 225°F for convection) for 15-25 minutes (longer or shorter according to desired doneness).
Remove from the oven and let the meat rest briefly. Cut into slices and serve with the olives on plates. Rinse the mint leaves, shake dry and garnish.
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |