Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle

Ingredients for Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle

Instructions for Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle

To prepare the Baked lamb fillet with ratatouille, parmesan sauce, marsala-glazed mustard and Tagliatelle recipe, please follow these instructions:

Ratatouille: Stir the onions in the oil and add the other ingredients. Let it boil tenderly under low heat.

Marsala-glazed mustard onion: Boil the mustots in Marsala. Take the onions and add the honey to Marsala. Cook the Marsala down to the syrup's consistency and turn the onions in.

Tagliatelle: Cook the tagliatelle as directed on the package and turn the basil in.

Parmesan cheese: Put the cheese as a round biscuit next to the lamb fillet on baking paper. Bake until golden. Take out and cool.