Fillet of Lamb Stuffed with Olive and Pine Nut Sauce

For the sauce, heat 3 tbsp 01 in a wide saucepan. Roast the lamb bones in it at high temperature in 10 min. until hearty and dark blue. Add the greens and onions and fry briefly. Add the lamb stock and cook at low temperature until half. Remove the peel from the potatoes.

Stir directly into the sauce and simmer gently for another 10 minutes. Pour the sauce through a fine sieve.

Drain the olives well and chop them coarsely. Roast the pine nuts in a dry frying pan, turning until golden brown.

For the filling, cut the cheese into liter/2 cm cubes. Strip the thyme leaves from the twigs. Finely dice the drained tomatoes (save the oil) and mix with the cheese. Mix 4 tbsp tomatoes with garlic and thyme.

Score the lamb loin fillets 2 cm deep in the middle lengthwise.

Fill the cheese mixture into the opening with a teaspoon.

Place the lamb tenderloins on a baking sheet and bake in the heated oven on the

on the 7th rack from the bottom at 200 °C for 15 minutes (gas 3., convection oven for 15 minutes at 180 °C).

Remove the lamb fillets from the stove. Drizzle with the tomato thyme oil and let rest for another 2 min. In the meantime, heat the olives and pine nuts in the sauce.

Cut each lamb fillet diagonally into 6 slices and dress with the sauce.

Season the lamb fillets with salt. Season with pepper. Sear in the remaining hot oil over high heat for 2-3 minutes on each side and remove from the pan.

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