Lamb Fillet with Rice, Spinach and Beetroot-Orange Sauce 🐑🍊

Lamb Fillet with Rice, Spinach and Beetroot-Orange Sauce 🐑🍊

Lamb is one of those things people don’t often cook at home. Probably because it feels a little too “restaurant-like” and because Slovenians tend to reach for pork and poultry more often. But honestly? Lamb fillet is actually one of the nicest cuts to prepare at home. It’s quick, tender and juicy when cooked properly.


🐑 Lamb Fillet

Ingredients

  • lamb fillet

  • salt

  • black pepper

  • olive oil

  • butter

  • garlic

  • thyme

Method

  1. Pat the lamb fillet dry and season generously with salt.

  2. Heat a pan until hot and sear the lamb on all sides.

  3. Add butter, garlic and thyme.

  4. Baste the lamb continuously with the foaming butter.

  5. Once cooked to your liking, season with black pepper.

  6. Let the meat rest for a few minutes before slicing.

🍚 Rice and Spinach

Ingredients

  • spinach

  • carrot

  • pine nuts

  • butter or olive oil

  • salt

  • black pepper

Method

  1. Cook the rice until tender and allow it to cool slightly.

  2. Toast the pine nuts until golden and set aside.

  3. In a pan, sauté the carrot in a little butter or olive oil.

  4. Add the spinach and cook briefly until wilted.

  5. Fold in the rice and pine nuts.

  6. Season with salt and black pepper.

🍊 Beetroot-Orange Sauce

Ingredients

  • cooked beetroot

  • beetroot juice

  • orange

  • stock

  • thyme

  • marjoram

  • chilli

  • salt

  • black pepper

Method

  1. Add the beetroot, beetroot juice, orange juice and stock to a saucepan.

  2. Add thyme, marjoram and a small pinch of chilli.

  3. Simmer gently until reduced and concentrated in flavour.

  4. Blend until smooth.

  5. Season with salt and black pepper.

  6. Pass through a fine sieve for a smoother finish.

🍽️ Finish

  1. Spoon the beetroot-orange sauce onto the plate.

  2. Add the rice and spinach mixture.

  3. Arrange the sliced lamb fillet on top.

  4. Finish with a few fresh herbs if desired.

✨ 3xT — Tips, Tricks & Twists

Tip: Bring the lamb to room temperature before cooking.
It cooks much more evenly.

Trick: Let the lamb rest before slicing.
Even a few minutes makes a huge difference to juiciness.

Twist: Pine nuts 🌰
They add a buttery crunch that works beautifully with the rice.

Bonus: Add the spinach right at the end.
It stays fresh, vibrant and beautifully green.

Pa dober tek 👨🍳