Stuffed lamb fillet on grilled feta

Ingredients for Stuffed lamb fillet on grilled feta

Instructions for Stuffed lamb fillet on grilled feta

To prepare the Stuffed lamb fillet on grilled feta recipe, please follow these instructions:

Tomato concassé: remove the stems from the tomatoes with a small knife. Came the tomatoes in boiling water for about 30 games sec. and then in cold water. Now can the skin easily removed. Cut the tomatoes into quarters and remove the seeds out. Chop the tomato flesh and mix it with ¼ of the oil and season with salt and pepper.

Olive tapenade: Olive is portrayed with ½ dl olive oil and salt and pepper into a grainy mass.

Feta: cut the feta into 1 cm thick slices, and jacks them off with sets or glass, so they have a diameter of 7 cm. Brush cheese with egg yolk. Set the oven at the grill. Grill the cheese at the top of the oven for approx. 5 min. or until golden.

Lamb fillet: Blanch the helbladede spinach in boiling water for about 5 sec. and the spinach came directly into cold water. Wide spinach out on a tea towel and dry off. Brown lamb fillets on a hot pan, and wrap them in first spinach and then in svinenet. Brown again by on a hot pan, season with salt and pepper. FRY finished in the oven for approx. 10 min.

Salad: Lettuce rinsed and torn into small pieces.

Serving: Lamb fillet cut on the bias, and one half is placed in the middle of the plate. Feta cut diagonally and added up by lamb fillet. The salad around feta and lamb is placed. In a ring extremely on the plate alternating a dollop of tomato concassé and olive tapenade, and garnish with basil leaves on the tomato and on the lamb.