Lamb Fillets Roasted in Herb Crumbs on Polenta

Lamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette.

Season the lamb fillets well with salt and pepper.

Mix the breadcrumbs and the kitchen herbs.

Roll the lamb fillets in the herb crumbs and roast them in hot clarified butter until golden brown.

Add rosemary sprigs, garlic clove and butter and cook the lamb fillets in it for about 5 to 7 minutes. Baste the lamb fillets with the herbs and butter from time to time. Remove and keep warm.

Polenta:

Season the milk with salt, pepper and nutmeg (freshly grated).

Add the butter and bring to the boil. Add the cornmeal and stir continuously until the mixture separates from the bottom. Keep the cornmeal warm.

Bring the whipping cream to a boil. Add the polenta mixture and stir until smooth. Season with chili from the spice grinder and salt.

Just before serving, fold in the chopped parsley and whipped cream.

Arrange the polenta on plates. Cut the lamb fillets in half diagonally, place on the polenta and drizzle with the shallot vinaigrette.

Shallot vinaigrette:

Sauté the shallots in hot oil, deglaze with the apple balsamic, remove from the kitchen heat and cool a tiny bit.

Add beef broth and olive oil, stirring throughout, and season well with salt, sugar and freshly ground pepper.

Finally, add the chives and stir well.

Our tip: Verwe

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