Lamb Medallions with Olive Hood on Spring Vegetables and …

Rinse lamb salmon, pat dry and cut into six medallions, pressing lightly with the heel of your hand until smooth. Pit and finely chop the olives, as well as the garlic. Clean and rinse vegetables, cut into sticks or leaves.

Rinse and peel the potatoes, cut into slices one centimeter thick. Mix milk and whipping cream, season with salt, pepper and a pinch of nutmeg. Cut wild garlic into strips.

Place the potatoes in a buttered gratin dish, add the chives, pour the milk and cream mixture over them, sprinkle with cheese and bake in the oven at about 160 °C for 25 minutes.

Heat the clear soup, add the vegetables, sauté briefly, add butter and season with salt, pepper and wild garlic. Season lamb medallions with pepper and a little salt and fry briefly on both sides in hot oil in a frying pan.

Mix garlic, olives, egg yolk, breadcrumbs and cheese and spread on the medallions, bake in the oven at about 180 degrees for four to six minutes. Heat lamb stock, stir in paradeis pulp and curry, simmer gently for a short time.

Serve:

Distribute vegetables and gratin evenly on plates. Add three medallions each and pour the sauce over them.

639 Kcal – 31 g fat – 60 g egg white – 30 g carbohydrates – 2 Be (bread units) : O title : Lamb medallions with olive hood on spring vegetables and : > potato gratin.

Our tip: If you like cooking with fresh herbs, it is best to get kitchen herbs

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