Summary

Ingredients

• 1 clove (s) garlic, sliced
• 3 tablespoon olive oil, for frying
• 400 g lamb (back fillet)
• 100 g lamb`s lettuce
• 1 oak leaf lettuce, lighter
• 300 g chicory
• 1 pomegranate
• Black pepper from the mill
• salt
• 200 g raspberries
• 4 tablespoon vinegar, (raspberry vinegar)
• 1 tablespoon sugar

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Instructions

1. Put the garlic clove with oil in a pan, heat up. Fry the lamb fillet in it for 3-4 minutes until brown. Remove, wrap in aluminum foil and let rest.
2. Wash the 3 types of lettuce, clean, spin dry and pick up. Mix salads.
3. Season the meat with pepper and salt, cut into slices and serve with the salads on four plates.
4. Puree the raspberries, mix with raspberry juice, sugar and 2 tablespoons of water. Pour over the salads.
5. Halve the pomegranate, remove the seeds. Scatter the pomegranate seeds over the salad