Lamb Carpaccio with Radish Tarragon Vetchling Salad

For the lamb carpaccio with radish and tarragon salad, remove the fat and silver skin from the saddle of lamb, finely chop the herbs and roll the saddle of lamb in them.

Wrap in kitchen foil and aluminum foil and place in the freezer for 2 hours. Slice paper-thin with a food processor or slice thinly with a knife and pat gently.

For the salad to accompany the lamb carpaccio, finely slice the radishes or cut into fine leaves, pluck the tarragon from the stem and mix with the voger lettuce. Season with salt, pepper, lemon juice and olive oil.

Arrange the lamb carpaccio on four plates and season with salt, ground pepper and olive oil.

Spread the salad generously over the lamb carpaccio and enjoy.

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