Pat dry the fillet of lamb saddle. Heat the oil in a pan and roast the fillet all around for about 4 minutes. Flavor it with salt, pepper and cumin before taking the fillet out of the pan, wrapping it with the aluminum foil. Let it rest for a while.
Meanwhile halve the burger buns and brown them in a pan without any fat. Clean and wash the radicchio, shake it dry and tear it into rough pieces. Wash mint and shake it dry, then pluck the leaves from the stems and cut them into fine strips.
Remove the foil from the fillet and slice it. Brush bottom buns with a little Exquisa Creation Horseradish and spread the radicchio and fillet slices on top. Add the rest of the Creation Horseradish and garnish with mint. Put the upper buns on top and serve the burger. Tastes very good with sweet potato fries.
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