Grilled fillet of lamb served with grape and honey chutney
Ingredients:
Serves 4
Ingredients Chutney:
2 red onions
20 g fresh ginger
2 tbsp. olive oil
60 g brown sugar
80 ml red wine vinegar
6 sprigs of thyme
400 g red grapes
Salt, pepper
Ingredients Salad:
4 tbsp. olive oil
1 tbsp. honey
2 tbsp. lemon juice
250 g small-leaf, mixed salad greens
Salt, pepper
Ingredients Lamb:
1,000 g fillet of lamb
Salt
Preparation time:
40 minutes
Preparation:
- Start with the onions: peel them, halve them and cut them into thin slices.
- Peel the ginger and chop finely.
- Heat the olive oil in a small pot. Now sauté the onions and ginger in it. Sprinkle in the sugar and let it caramelise. Then deglaze everything with red wine vinegar.
- Now pluck the thyme leaves and add them to the pot with the grapes and a dash of water.
- Reduce over a medium heat for 15 minutes. Season with salt and pepper. Leave to cool.
- Only now salt the lamb fillet thoroughly. Sear the fillet in a grill pan at high heat for about three minutes on each side. Wrap in foil and leave to rest briefly.
- Meanwhile, for the salad dressing, mix the olive oil, honey, lemon juice, salt and pepper thoroughly and fold in the well-washed lettuce.
- Slice the lamb and arrange on plates with the salad and some of the grape chutney.