Mediterranean Lamb on Butter Beans and Roasted Fennel

A bean recipe for every taste:

Defrost lamb in foil for one night in the refrigerator, then remove from foil. Rub the zucchini well with kitchen paper, cut into slices about two centimeters thick, thread onto the rosemary skewer to the center and skewer the medallions at both ends.

Remove the skin from the onion and cut into strips. Pluck rosemary needles from the branches. Clean fennel, cut out stalk, cut into slices about one centimeter thick. Pit olives and cut in half.

Halve cherry tomatoes.

Roast lamb skewers in hot rapeseed oil on both sides to punt. Roast fennel slices in hot canola oil on both sides until golden.

Heat frying pan, add frozen butter beans, add a little water, cook for six to eight minutes until soft, then season.

Fry olives, rosemary needles, onions in hot rapeseed oil, add cherry tomatoes, pour in lamb stock.

Serve:

Arrange butter beans as a bed on flat plate, place lamb skewer on top. Form onion-olive garnish on top, place fennel slices and garnish with thyme sprigs.

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