Lamb with Yellow Rice and Chard

For the marinade, coarsely chop the basil and rosemary.

First mix the liquid ingredients and then add the herbs.

Place the meat in the marinade for at least 3 1/2 hours.

For the rice, use the clove to attach the bay leaf to the onion. Add the rice, turmeric and onion to the soup, cover and cook at a low temperature for about 20 minutes.

Cut the chard leaves from the stems. Roughly chop the leaves. Blanch the stems in lightly salted water. Then cut into thin strips.

Cut onion into eighths. Press garlic.

Melt the margarine. Sauté onion and garlic in it. Add chard stems and sauté for about 5 minutes.

Add the chard leaves, season everything with salt and pepper and cook for another 5 minutes.

Remove the meat from the marinade (save the marinade), pat dry, salt and pepper.

Heat the remaining oil and sear the meat on all sides. Remove and keep warm.

Deglaze the pan with the marinade. Bring to a boil and season with salt and pepper.

Remove the onion from the rice.

Portion the meat and serve with rice and chard.

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