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 reduce to half at low temperature. Peel the potatoes. Stir directly into the sauce and make quietly 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 (reserving 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 fillets on a baking tray and cook in the heated oven on the 7th rack from the bottom at 200 °C for 15 min (gas 3., convection oven for 15 min 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 tenderloin diagonally into 6 slices and dress with the sauce.

Season the lamb fillets with salt. Season with pepper. Fry in the remaining hot oil at high temperature for 2-3 minutes on each side and remove from the frying pan.

This goes well with a potato

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