Mix the buttermilk with bay leaves, juniper berries, rosemary, sage, 1 tbsp olive oil and pepper to make a marinade, mold the lamb fillets in it and marinate in the refrigerator for one night.
A day later, remove and dry.
Season the meat with salt, season with pepper and sear all over in hot olive oil.
Mix minced butter, kitchen herbs, bread crumbs and mustard and season well with salt and freshly ground pepper.
Place the lamb fillets in an ovenproof dish and spread the breadcrumb and herb mixture evenly on top. Grill in the heated oven at high heat for about 5 minutes.
If you like, you can add a little marinade to the roast stock, boil it and bring it to the table with the lamb.
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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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