Gaggenau Digital Cookbook
Small lamb fillets, with pine nuts and olive pesto
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Gaggenau appliances: Gastronorm roaster in cast aluminum and full surface grill tray + circulated heat Temperature: Level 9 and 220°C Preparation time: 20–25 minutes Ingredients given are for 20 small skewers |
Ingredients: 50 g pine nuts, finely chopped 50 g green olives, pits removed and minced 1 bunch fresh coriander, finely chopped 3-4 tablespoons grated fresh white bread 2 eggs, whisked 1 garlic clove, minced Lemon juice, salt and pepper according to taste 5 small lamb fillets Olive oil Small wooden skewers, soaked (Alternatively, toothpicks can be used) |
Ingredients for balsamic sauce: 1 shallot, minced 4 tablespoons balsamic vinegar 1-2 tablespoons sugar 3-4 tablespoons olive oil |
Preparation: Mix the pine nuts, olives, coriander and egg. Add freshly grated white bread until the mixture is of a spreadable consistency. Add lemon juice, salt and pepper to the mixture. Cut the lamb fillets lengthwise first, then cut them in half widthwise, to result in 4 pieces from each fillet. Spread some of the mixture you prepared onto one side of each of the pieces, roll the meat pieces and secure with a toothpick. Preheat your Gastronorm roaster by setting the heat level to 9 (8 for a small roaster). Fry the lamb fillets between 5-7 minutes according to your taste.
Meanwhile sauté the shallot in the hot oil. Add the vinegar and sugar and cook on medium heat. Add salt and pepper to taste. Drip the sauce onto the fillets when they are still on the roaster before serving.
Tip: The lamb fillets can be cooked in the oven, by using the grill option with circulated heat at 220°C. To do that, preheat the oven using the grill heating element and place the Gastronorm roaster filled with lamb fillets on a rack in the lower third of the oven and cook for 7-9 minutes.
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