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Thyme lamb fillet with oven-fried potato

lamb fillet with thyme and potato

Preparation: 30 min
Baking: 40 to 50 min
Difficulty: Easy
Budget: Affordable

Ingredients for 6 persons

  • 26 oz (750 g) lamb fillet
  • 3 ‘Charlotte’ potatoes
  • 1 ¾ oz (30 g) lightly salted butter
  • 3 Tbsp olive oil (5 cl)
  • 1 cup chicken broth (25 cl)
  • a few sprigs of thyme
  • Salt, pepper

Thyme lamb fillet with fried potatoes

1. Lather the lamb with olive oil and add salt and pepper. Heat a non-stick pan (medium high heat) and sear on all sides. 

2. Preheat oven to 350°F (180°C). Peel and rinse the potatoes, slice into very thin slices, preferably with a mandoline slicer.

3. Place the lamb fillet in a casserole. Sprinkle a few thyme leaves (don’t include the stem). Pour the broth in the casserole and layer potato slices around and on the lamb. Add a few small knobs of butter here and there, and 3 or 4 sprigs of thyme.

4. Bake in the oven for 30 to 40 minutes, until potatoes turn a golden color. Pull the dish out from the oven and let it sit for 5 minutes covered in a sheet of aluminum foil. Serve.

Recipe for lamb fillet with thyme and baked sliced potato

Credits (edits Gaspard Lorthiois): Sucré Salé
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