- 200 grams Broccoli
- salt and freshly ground pepper
- 2 Carrots
- 400 grams Mushrooms
- 2 Onions
- 200 grams Lamb fillet
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter
- 125 milliliters Lamb stock
Trim, rinse and divide into florets of broccoli. Blanch the broccoli florets in salted water for 4 minutes. Drain the broccoli florets, rinse with cold water and drain.
Peel the carrots and cut into sticks. Boil the carrot sticks in salted water for 6-8 minutes. Drain and let cool.
Trim the mushrooms and cut into small pieces depending on the size. Peel the onions and dice.
Cut the lamb fillets into larg pieces. Season with salt and pepper. Heat oil in a pan and fry the lamb fillet pieces all around. Remove the fried lamb fillet pieces from the pan.
Add the butter to the same pan and fry the onions and mushrooms. Add the blanched broccoli florets and carrot sticks, and toss briefly. Pour in the lamb stock and add the fried lamb fillet pieces. Simmer over low heat for 8-10 minutes. Season with salt and pepper and serve in plates.