Crusted lamb fillet

2_06255 CRUSTED lamb fillet INGREDIENTS for 4 PERSONS 4 fillets of lamb approx 120 g each, 40 g butter, 4 tablespoons chopped herbs, 1/2 teaspoon of powdered Council, 400 g of pasta BRISA already stretched out, an egg, a teaspoon of milk, 15 cl of fresh cream, 1 tablespoon of chopped parsley, a bunch of watercress, salt and pepper.

In a skillet over high heat, Cook the fillets with butter.

Dry them with kitchen paper.

Cut them into two in terms of thickness and 1/2 spread of herbs and garlic powder.

Cut the dough into 4 equal rectangles BRISA.

Place a fillet on each rectangle; then add the rest of the herbs, salt and pepper.

Coated the pasta BRISA, combining for good edges.

Cover with foil and keep in the refrigerator for about 20 minutes.

Meanwhile, heat the oven to 210°.

Beat the egg with milk.

Place the fillets in the crust on a buttered baking sheet and spread the dough with the beaten egg.

Put in oven for about 25 minutes.

Deglaze the cooking of lamb fillets, adding the cream.

Bring to a boil and let it reduce for about 10 minutes.

Add the parsley and stir thoroughly.

Arrange the individual threads in the crust on individual plates with watercress previously washed and dried and accompanied with the sauce separately.