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    Home » Main Course

    Hazelnut-Crusted Lamb Fillets in a Sherry Sauce

    Published: Apr 14, 2015 · Modified: Apr 2, 2021 by Marita · Leave a Comment

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    Currently we are going through a rare London heatwave in April. My manager even bought me my first ice cream of the year today. Dark Chocolate with Caramel - in case you are interested.  Still I could not resist sharing this hazelnut-crusted lamb recipe with you.

    I love cooking and baking with hazelnut, mainly because I have this very annoying allergy, that causes my face to swell up when I eat raw hazelnuts. Ground hazelnuts (affiliate link) are not that common in UK supermarkets; but you will find them in German supermarkets quite easily.

    So they were readily available when I spent Easter in Germany. When my mum told me to find a recipe for those lamb loin fillets she picked up from the market that day - I immediately thought: "How can I combine hazelnuts and lamb?"

    Thankfully those two flavours go beautifully together. I love the combination of the juiciness and tenderness that you get from a good lamb fillet, and the crunchy, nutty - almost sweet flavour of the hazelnut.

    Combining this lamb dish with a sherry - balsamic sauce made this dish even more interesting. Eating this lamb was almost like a journey itself, trying to distinguish the different flavours from another; while allowing the combined tastes to unfold in your mouth.

    Although this dish is quite simple to prepare it felt like a labyrinth of flavours once I put it in my mouth. We served this dish on Easter Sunday and it was a hit. It went well with some green beans and boiled salted potatoes.

    Lamb Loin Fillets with a Hazelnut Crust and a Sherry Sauce

    Marita
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    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Dinner
    Cuisine German
    Servings 4

    Ingredients
      

    For the lamb

    • 150 g onions cubed
    • 50 g butter
    • 4 table spoons olive oil
    • 3 table spoons thyme leaves or dried thyme
    • 50 g breadcrumbs
    • 35 g ground hazelnuts
    • 2 table spoons fresh chopped parsley
    • salt
    • pepper
    • 4 lamb loin fillets about 200 g each

    For the Sherry sauce

    • 2 table spoons Aceto balsamico
    • 125 ml medium Sherry
    • 200 ml chicken stock
    • 2 table spoons cornflour

    Instructions
     

    • Heat 20 g of butter and 2 table spoons of olive oil in a large pan and fry the onions on a medium heat until golden brown. Add the thyme leaves and cook for a couple of minutes.
    • Remove the onions and set aside in a bowl to cool. Add the remaining butter, breadcrumbs, hazelnuts and parsley and mix well. Season with salt and pepper.
    • Season the lamb filets with salt and pepper. Heat the remaining olive oil in a pan and fry the meat on a high heat from all sides to seal it. Place the meat in a flat oven proof dish. Spread the hazelnut mixture on top.
    • Place the lamb in a preheated oven for about 210 degrees Celsius. Bake for about 20 minutes until golden brown.

    For the Sauce

    • While the lamb is in the oven add the Balsamico and Sherry into a saucepan and bring to boil. Add the chickenstock and boil for 2 minutes. Now mix in the 2 table spoons of corn flour with a whisk. You can add more corn flour if you prefer a thicker consistency. Season with salt and pepper.
    • Before serving drizzle the sauce over the lamb. Serve with potatoes and green vegetables.
    Tried this recipe?Let us know how it was!
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    Hi - I'm Marita!

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

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