Lamb Salmon with Tomato Sauce and Bacon Beans

5 from 9 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Main Course
Cuisine European
Servings2 people


  • 2 lamb fillet (s), marinated approx. 400 - 500 g
  • 2 tablespoons oil
  • salt and pepper

For the tomato sauce:

  • 1 thick onion (s)
  • 3 clove (s) garlic
  • 1 tablespoon tomato paste
  • 2 thick tomato (s)
  • thyme
  • rosemary
  • 50 ml vegetable stock

For the beans:

  • 500 g beans, reen
  • 50 g diced ham, lean
  • Vegetable broth


  • Take the lamb salmon out of the packaging one hour in advance.
  • Sprinkle some salt and pepper over it and fry in hot oil on both sides. Place in a baking dish.
  • Cook in an oven preheated to 160 ° C top / bottom heat for approx. 15 - 20 minutes, depending on the thickness of the meat.
  • For the tomato sauce, peel and chop the onions and garlic. Put half of the onion and garlic in a pan and sauté with a spoonful of tomato paste. Possibly add a little more oil. Deglaze with the vegetable stock and add the diced tomatoes. Add spices and herbs and let steep.
  • Clean the beans, wash them, cut them into small pieces and cook them covered with vegetable stock until soft.
  • Alternatively, you can also take beans out of the jar.
  • Sauté the remaining onions with the diced ham and add to the drained beans.
  • Cut the lamb fillet into slices and serve on the tomato sauce. Arrange the bacon beans on the plate and serve everything.
  • We ate rösti with it.
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