Lamb Fillet with Feta Cheese Pignoli Crust

For the crust, coarsely grate feta cheese on a grater. Mix well thyme, rosemary, pine nuts and breadcrumbs. Preheat oven to broil setting.

For the vegetables, clean peppers and cut into strips about 3 cm wide, sauté in oil until hot and season with salt, pepper. Cover peppers and steam for about 2 minutes.

Cut lamb fillets in half crosswise and season with salt, pepper and crushed garlic. Heat oil in a frying pan and sear meat pieces on both sides. Reduce heat and fry over low heat for about 3 minutes. Keep basting with frying fat.

Remove meat from pan and place in a baking dish. Brush meat with mustard, cover with cheese mixture and bake in preheated oven (top rack).

In the meantime, drain off roasting fat, add port wine and 250 ml water to the roasting residue. Stir in KNORR Feinschmecker Beef Roast Sauce and simmer for approx. 5 minutes. Mix in mustard seeds and let stand for a short time.

Serve meat with sauce and paprika vegetables.

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