Baked Alpine Lamb Fillet with Tomatoes and Young Zucchini Stuffed with Eggplant
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Baked Alpine lamb fillet with tomatoes and young zucchini stuffed with eggplant
Ingredients
- Lamb Neck Fillet - 4 pieces
- Eggplants - 3 pieces
- Courgette - 2 pieces
- Tomatoes - 4 pieces
- Butter - 7.1 oz
- Salt - 0.4 oz
- Vegetable Oil - 3 fl oz
- Ground Black Pepper - 0.2 oz
Step by Step guide
Step 1
Separate the fillet part from the lamb loin, cut into portion pieces of about 200 grams, season with salt and pepper, and fry in a mixture of vegetable and butter. Then bake in the oven for 8-12 minutes at 356°F. Cut lengthwise into 2 parts.
Step 2
Bake the eggplants in the oven for 30 minutes at 356°F. Cut lengthwise into 2 parts and scoop out the flesh. Chop it with a knife and add salt and pepper.
Step 3
Cut the zucchini crosswise into 6-7 cm pieces, scoop out the center with a spoon, leaving the bottom, and stuff with the eggplant mixture.
Step 4
Blanch the tomatoes, peel off the skin, cut off the top, and scoop out the center with a spoon. Stuff with the eggplant mixture.
Step 5
Bake the stuffed tomatoes and zucchini at 356°F for 5 minutes, one piece per serving.
Step 6
Prepare the sauce. For this, roast the remaining bones from the loin in the oven until golden brown and boil a concentrated broth. Reduce to the desired consistency.
Step 7
Garnish the lamb with vegetables and drizzle with the sauce.
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