Summary

Ingredients

• 4 lamb salmon, from the loosened back the lamb, approx 150 g each
• 2 sprigs rosemary, finely chopped
• 2 sprigs thyme, finely chopped
• 2 tablespoon parsley, very finely chopped
• 2 clove (s) garlic, cut very finely
• 2 tablespoon olive oil
• Pepper and fleur de sel
• 300 g carrot (s)
• 100 g celery
• 100 g sprin onion (s)
• 300 g zucchini
• salt and pepper
• 2 tablespoon olive oil

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Instructions

1. The loins of lamb should not be too thick and should all be the same size. In my experience, thinner pieces become more delicate. Carefully cut the herbs very small without a hint of stalk, it should make the same amount of rosemary and thyme. Mix the parsley, rosemary and thyme with the garlic and oil, rub the loin of lamb all around and cover in the refrigerator for 24 hours.
2. Remove the meat about 2 hours before cooking. Either grill or fry vigorously in a pan for 2 minutes on each side. Then season with fleur de sel and pepper, wrap in aluminum foil and place in a warm place, for example in the oven at 60 °, for a good 5 minutes.
3. Julienne the vegetables and onions, i.e. into finger-length strips with an edge length of approx. 3 mm. First fry the zucchini in a little oil for 2-3 minutes at a medium temperature in a non-stick pan, take them out of the pan and then fry the carrots and celery. After 3 minutes add the onion and cook for another 3 minutes. Then put the zucchini back in the pan, season the vegetables with salt and pepper and either mix them or serve each variety separately on serving plates. If you like, you can add pan potatoes and some white Tuscan beans seasoned with sage. Place a loin of lamb on each. If you don`t like the beans, you can also serve the meat on the julienne vegetables.
4. A Mediterranean dish that does not require a sauce and emphasizes the taste of the products.