Rinse and dry the lamb fillet. Place in a shallow dish.
For the marinade, clean garlic and cut into thin slices. Rinse and clean chili pepper and cut into fine rings. Stir through with the remaining ingredients.
Pour marinade over the lamb fillet. Cover and marinate in the refrigerator for at least 3 hours (preferably overnight).
Remove lamb fillet from marinade, dry. Roast in hot clarified butter for about 5 to 7 minutes, season with salt.
Serve with herb curd cheese and rosemary roasted potatoes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!