Juicy lamb fillet – creamy potato gratin

Are you ready for a BBQ experience that will send your taste buds on a journey? Discover our exclusive smoked lamb fillet recipe, seasoned with the legendary Helvetic Barbecue Salt n Pepper Rub. This dish combines delicate flavors with hearty side dishes and is a must for any barbecue party.

Ingredients and preparation:
Start with a prime lamb fillet, which we lovingly rub with a mixture of our signature rub and fresh garlic. The resting time in the refrigerator allows the flavors to penetrate deep into the meat, perfect for smoking. We choose only the best potatoes for our gratin and add a touch of luxury with cream and our rub. The Brussels sprouts and fresh lamb’s lettuce round off the menu and bring color and vitality to your plate.

Follow our simple instructions to smoke the lamb fillet, bake the gratin until golden brown and prepare the side dishes to perfection. We give you tips on the ideal core temperatures to keep your lamb tender and juicy.

Ingredients for the smoked lamb fillet:

Ingredients for the potato gratin:

Ingredients for the roasted Brussels sprouts:

Ingredients for the lamb’s lettuce with lemon dressing:

  • 150 g lamb’s lettuce
  • 1 small zucchini, cut into thin slices
  • Fresh herbs of your choice (e.g. parsley, dill)
  • 3 tablespoons olive oil
  • Juice of one lemon
  • Salt and pepper to taste

Preparation of the smoked lamb fillet:

  1. Mix the olive oil, crushed garlic and Helvetic Barbecue Salt n Pepper Rub in a bowl.
  2. Rub the lamb fillet with the marinade and leave to marinate in the fridge for at least 2 hours.
  3. Preheat the smoker to 110-120°C and place the lamb fillet on the grill.
  4. Smoke the lamb fillet to a core temperature of about 54°C for medium rare. This should take about 1-1.5 hours.
  5. Leave the lamb fillet to rest for 10 minutes before slicing.

Preparation of the potato gratin:

  1. Preheat the oven to 180°C.
  2. Cut the potatoes into thin slices and layer them in a buttered baking dish.
  3. Mix the cream with the chopped garlic, Helvetic Barbecue Salt n Pepper Rub and nutmeg and pour over the potatoes.
  4. Optionally sprinkle with cheese.
  5. Bake the gratin for about 1 hour until the potatoes are soft and the surface is golden brown.

Preparation of the roasted Brussels sprouts:

  1. Halve the Brussels sprouts and mix with olive oil and Helvetic Barbecue Salt n Pepper Rub.
  2. Spread the Brussels sprouts on a baking tray and roast at 200°C for 20-25 minutes until lightly caramelized.

Preparation of the lamb’s lettuce with lemon dressing:

  1. Wash the lamb’s lettuce and dry it thoroughly.
  2. In a small bowl, mix the olive oil, lemon juice, salt and pepper for the dressing.
  3. Combine lamb’s lettuce, zucchini slices and herbs in a salad bowl.
  4. Pour the dressing over the salad and mix everything carefully.

This gives you a balanced and tasty menu that combines rustic and fresh elements. The specified core temperatures ensure that the meat is cooked perfectly.

E Guätä!

Don’t forget to tag your finished dish on social media with #HelveticBBQ and become part of our barbecue community!

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