Gratinated Lamb Fillet

Tender lamb fillets with a mouth-watering mushroom crust. Try this with beef.
600 g lamb fillet
50 ml rapeseed oil
1-2 garlic cloves
butter
fresh thyme
salt
white pepper
Trim the lamb and cut into four equal portions. Crush the garlic, finely chop the thyme and add to the oil. Brush the lamb fillets with the oil and sear in a hot frying pan. Place the fillets on an oven tray covered with SAGA Cooking Paper and cook at 200°C (220°C) for about 8-10 minutes. Put the crusts (see below) on the lamb fillets and return to the oven until the crusts melt and are a nice golden brown.

Serve with warm bacon potato cakes and bacon and herb butter.


Cep Mushroom Crust

50 g butter
50 g fresh white bread
50 g ceps or other wild
mushrooms
1 tsp salt
parmesan cheese
fresh chives

Put the butter, bread and grated parmesan cheese into a mixer and mix until it becomes a smooth paste. Fry the diced mushrooms and add them and the chopped chives to the butter mix. Stir well and season with salt. Roll the mix between two sheets of SAGA Cooking Paper with a rolling pin until it is about 0.5 cm thick. Put into the refrigerator to harden. Cut the crust into four fillet-size pieces and place on top of the lamb.