Oven Roasted Lamb Fillet

oven roasted lamb fillet
Preparation time 30 minutes
Cooking time 1 hour

It's not always easy to find the perfect dish that will make everyone happy at a festive meal. We have selected a number of recipes that are easy or more elaborate, classic or more original, so that you can discover the variety of Easter dishes available to you. Of course, there is the leg of lamb which remains the emblematic dish of Easter. However, it is not the only piece of lamb that can be cooked on the occasion of this holiday. You can vary the pleasures by preparing a navarin of lamb or a shoulder confit 7 hours. Real delights! If you wish to offer your family another meat than the classic lamb or a shoulder confit 7 hours. Real delights! If you want to offer your family another meat than the classic lamb, you can opt for a rabbit recipe.
All you have to do is to find your happiness among all our Easter dishes.

Easter Lamb

When you say Easter meal, you say Easter lamb! And yes, it's hard to imagine an Easter meal without lamb on the menu. We've prepared a special feature on this refined meat. On the program: shoulder of lamb, saddle of lamb, leg of lamb, rack of lamb, navarin and lamb mouse. Whatever the dish you wish to prepare, it is important to know that lamb is a meat that is best eaten pink or even medium rare. This way, it will be tender, tasty and your Easter dish will be even better. On the side: green vegetables, potatoes, ratatouille, gratins, flans and vegetable crumbles are welcome.

ingredients

    boneless, uncut lamb shoulder
    salt and black pepper
    1 chopped onion
    2 to 3 cloves of garlic
    a tablespoon of provincial herb or as you like
    chopped parsley

Instructions

    Start by boning the shoulder of the lamb yourself, or ask your butcher to do it for you.
    place the meat on a clean work surface, add salt and pepper
    cover with a layer of chopped garlic and onion mixture
    season again with salt and pepper
    sprinkle the provincial herbs over the entire surface.
    cover with chopped parsley
    roll the meat on itself, and tie it up
    roll the fillet in aluminium foil
    and place the roll in a well heated ovenproof pan
    add water to the tray, and each time it evaporates, add more water throughout the cooking time.
    Just before the end of the cooking time, remove the aluminum foil, put the fillet back in a clean pan, collect all the juices (the meat juice) and pour them on the fillet, and roast it a little to give a nice color to the meat.
    Let cool a little, before cutting....