Lamb fillet with tomatoes and zucchini
Pubblished bykageja
Check the zucchini, wash and cut into slices with the same thickness of a coin. Wash the tomatoes, cut them into slices a little thicker than zucchini. Remove the seeds and let them drain in a colander for 10 minutes. Peel the onion, wash and slice it thinly.
In a pan with two tablespoons of olive oil dried onion. Then distribute it on the baking sheet placing it over the zucchini and tomatoes.
Cover the pan with aluminum foil and place in the oven at 180 degrees for 15 minutes. Wash the basil leaves, chop them and, at the end of cooking, turn out on the vegetables.
Add salt and pepper to lamb fillet and brown in the remaining butter on all sides. Drain and keep warm between two plates.
Remove the fat from cooking meat, pour the wine and sherry and let them evaporate. Add the chopped garlic, washed and chopped tarragon, salt and pepper and continue cooking for 5 minutes. Put back the thread, pull it to flavor and cook for another 5 minutes.
Once cooked, you place on a serving plate the mixture of tomatoes and zucchini, Lie down on the fillet of lamb, cut into slices and serve immediately.
