Summary

Ingredients

• 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

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Instructions

1. Take the lamb salmon out of the packaging one hour in advance.
2. Sprinkle some salt and pepper over it and fry in hot oil on both sides. Place in a baking dish.
3. Cook in an oven preheated to 160 ° C top / bottom heat for approx. 15 - 20 minutes, depending on the thickness of the meat.
4. 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.
5. Clean the beans, wash them, cut them into small pieces and cook them covered with vegetable stock until soft.
6. Alternatively, you can also take beans out of the jar.
7. Sauté the remaining onions with the diced ham and add to the drained beans.
8. Cut the lamb fillet into slices and serve on the tomato sauce. Arrange the bacon beans on the plate and serve everything.
9. We ate rösti with it.