Roasted filet of lamb with Schabziger pesto

Ingredients for 4 people

• 300-350 g piece of lamb kidney or chicken breast or salmon
• Olive oil
• Salt
• freshly ground pepper

Pesto

• 4-6 sprigs basil
• 4-6 smooth-leaf parsley stems
• little thyme, rosemary and sage
• 6 tablespoons extra virgin olive oil
• 40 g grated Schabziger
• 1 tsp lemon juice
• 30 g pine nuts
• Salt
• freshly ground pepper

Here’s how

1. For the pesto, pluck all the herbs from the stems, blend with olive oil, shabziger, lemon juice and pine nuts to make a not-too-fine pesto. Seasoning.
2. Cut meat into cubes, brush with olive oil. Fry briefly all around in olive oil, season with salt and pepper.
3. Arrange shabziger pesto, place roasted meat on top.

Tip
Porcini mushrooms are also suitable for this recipe.