Crispy Lamb Fillet on Tossed Pattison Vegetables

Season the lamb fillets with salt, pepper and rosemary, flour them, dip them in half beaten egg white and roll them in the dough cut into strips. Heat a little oil in a pan and slowly fry the lamb wrapped in the dough. Cut the Pattison squash into slices or wedges and fry in a little olive oil with crushed garlic clove. Finally, briefly fry the finely chopped shallot and mix in the olives, lemon juice and blanched leeks.Arrange the vegetables with the crispy lamb fillets, serve with some lamb sauce.

Preparation Tip:

This crispy lamb fillet can be served in combination with leaf salads and mint as an appetizer as well.

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