Lamb Salmon with Beans-Potatoes-Vegetables

For lamb salmon with beans-potatoes-vegetables, season the soft butter with chili paste and herb salt, spread between 2 cling films and refrigerate.

Wash the lamb salmon, pat dry and remove any remaining sinew. Drain and rinse the beans and shake dry in a colander.

Peel the potatoes, cut them into cubes and put them in cold water. Peel the onion and garlic, finely chop the onion and press the garlic.

Heat the chili oil in a pan, sauté the onion and garlic, add the dried thyme and sauté for another 2 – 3 minutes, stirring constantly.

Add the beans, deglaze with red wine and let it boil down a bit. Pour in the stock and simmer on low heat.

After about 30 minutes, add the potato cubes and simmer gently for another 15 minutes. Heat a frying pan, add the frying butter and sear the lamb salmon on all sides.

Wrap in aluminum foil and place in a preheated oven at 140 degrees for about 10 minutes.

Remove the lamb loin from the oven, let it rest in the foil for another 5 minutes. Arrange the beans, place the meat on the beans and spread the meat juices over them.

Place decoratively cut out chili butter on top of the meat. Pluck the leaves of lemon thyme from the stems, and sprinkle over lamb salmon with beans-potatoes-vegetables.

Preparation Tip:

The potato and bean vegetables can be stored in the refrigerator for 4-5 days.

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