Lamb Salmon on Green Beans From the Steamer

For the lamb salmon, clean, wash and drain the beans. Peel and finely chop the onion, wash the savory and place in an unperforated cooking container with the beans and onion. Add salt and butter flakes on top, pour half of the lamb stock and cook (at 100°C for 10 minutes).

Meanwhile, wash cherry tomatoes, wash lamb salmon and pat dry. Peel garlic, press through, rub lamb with garlic, salt and pepper and sear all around in hot oil. Remove from pan, deglaze roasting stock with 3-4 tablespoons balsamic vinegar and the second half of the lamb stock. Add lamb and cherry tomatoes to beans, drizzle with roast stock and cook (at 100°C for 8-10 minutes).

Pour sauce from beans into a small saucepan and bring to a boil. Season with remaining vinegar, salt, pepper and sugar and thicken slightly to taste. Serve with lamb and bean sauce.

The lamb salmon is served with rosemary potato wedges.

Preparation Tip:

A delicious lamb salmon recipe!

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