• Steps 1
• 4 Mins

Mix oil, salt, pepper, rosemary, and finely chopped, crushed, or minced garlic (whichever you prefer) in a bowl large enough to hold the lamb fillets. Stir well to combine, then add the meat and stir again so that all the meat is coated in the oil mixture.

Rapeseed oil Salt Black pepper Rosemary Garlic, clove Lamb fillet

• Steps 2
• 60 Mins

Marinate at room temperature for at least 40 minutes to allow the salt to penetrate the meat. The meat can be marinated for several hours in a cooler temperature.

• Steps 3
• 8 Mins

Heat a frying pan over high heat and quickly fry the fillets so that they get a nice browning all around. Then set the meat aside for a while. Fry in batches to prevent the pan from cooling down too much when the meat is added.

• Steps 4
• 8 Mins

Allow the pan to cool slightly and rinse out any burnt residues with a little water. Then continue with the frying pan over medium heat to finish cooking the lamb fillets with butter. You can add more to the pan without it cooling down too much. Baste several times during frying until the right internal temperature is reached. About 55 degrees Celsius for rare meat, 60 degrees for medium, or 65 for well-done.

Butter

• Steps 5
• 2 Mins

Done! Remove the pan from the heat and let it rest for a few minutes on the residual heat, then serve immediately and spoon the pan juices over the fillets when serving!