Kitchen inspiration
Lamb back with mild chilli and sauté of the seasons vegetables, served with new danish potatoes and mustard au jus.
Ingredients: (6 persons)
2 lamb fillets with bone
2 mild chilli
The lamb fillet is spiced with the chopped chilli, salt and pepper, and is fried at high heat for 10 minutes. Then let it stand covered for 10 minutes.
Sauce :
1 bundles of cut chives
2 spoons of blanched yellow mustardseeds
1 spoon of dijonmustard
½ liter of lamb au jus
100 g of butter
The au jus is boiled with mustardseed and mustard. The cold buttered is whipped in - finally add chives.
Served with fresh vegetables, cut and sautered in lemon-oil and, of course, new danish potatoes.
Wine suggestions:
Brouilly Prestige, Chateau de la Chaize
