A light, fragrant and quick recipe to prepare, this lamb fillet with fresh herb gremolata is perfect for summer!
The lamb is a meat in which we rarely think … well, it is my case ^^ And yet, it is prepared with the same ease and speed as other meat depending on the pieces you choose … well, yes, there is not only the 7 o'clock leg with the lamb ^^
For my recipe of the day, I decided to accommodate a delicious lamb steak with a fresh and fragrant gremolata, an ideal recipe for summer and made in less than half an hour with everything included (preparation + cooking)! The candied lemon will add some flavor to the fresh herbs, you will tell me some new ones;)
For the accompaniment, we remain light: young shoots, green asparagus and cherry tomatoes seasoned with a lemon juice vinaigrette: the lightness and freshness are there!
Preparation time: fifteen minutes
Cooking time: 4 minutes
Total time: 19 minutes
portions: two people
Wash and dry all herbs, then chop finely. Cut the garlic clove, pine nuts and lemon confit into small cubes and mix with the herbs. Sprinkle with a tablespoon of olive oil and season with salt and pepper. Mix and reserve in the fridge.
Season the lamb fillets on both sides and then roast them in olive oil, 2 minutes on each side in a hot pan. When finished cooking, wrap the steak in a sheet of aluminum foil and let it stand for 4 minutes.
Place the lamb fillet on a plate and cover generously with gremolata. Serve immediately with a green salad or seasonal vegetables.