Lamb Loin Fillet with Roasted Brussels Sprouts

Sear the lamb fillet in a hot pan with oil and butter. Season with salt and pepper, then transfer to the oven at 125 °C. Cook until the internal temperature reaches 60–65 °C for medium, or pull it at 55 °C if you want it less done. Let the meat rest for at least 5 minutes.

Finely chop the shallots and parsley. Slice the leek and rinse it well.

Cook the oat rice according to the package instructions.

Warm a pan over medium heat with half the butter. Sauté the shallots until soft and golden, then add the cooked oat rice and beef stock. Let it simmer gently until the stock reduces and soaks into the rice.

Take the pan off the heat and fold in the parsley, leek, and the rest of the butter. Season with salt and pepper, then transfer to a serving bowl.

Trim the Brussels sprouts and halve them. Heat the pan with a little oil, place the sprouts cut-side down and let them brown. Add the water and let it steam off without a lid. Give the sprouts a toss and season with salt and pepper.

Slice the rested lamb into thick slices and serve.