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Grilled fillet of lamb served with grape and honey chutney

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

Preparation time:
40 minutes


  1. Start with the onions: peel them, halve them and cut them into thin slices.
  2. Peel the ginger and chop finely.
  3. 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.
  4. Now pluck the thyme leaves and add them to the pot with the grapes and a dash of water.
  5. Reduce over a medium heat for 15 minutes. Season with salt and pepper. Leave to cool.
  6. 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.
  7. Meanwhile, for the salad dressing, mix the olive oil, honey, lemon juice, salt and pepper thoroughly and fold in the well-washed lettuce.
  8. Slice the lamb and arrange on plates with the salad and some of the grape chutney.