Lamb with Red Currant Sauce

Provence fry in olive oil and then in the stove form. Brown the remaining celery wedges in olive oil, salt and pepper. Remove the skin from the apple, cut into wedges and add to the celery. Melt the ground nuts with butter in the hot frying pan to make nut butter. Make a sauce with currants, butter, red wine, herbs of honey, Provence, salt and pepper.

Put the apple and celery slices on a plate, arrange the lamb on it and form the nut butter over it. Finally, decorate the entire plate with the currant sauce and sprinkle with chives.

Maipo in Chile.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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