Summary

Ingredients

• 2 lamb salmon, approx. 00g each
• 2 teaspoons pink peppercorns
• 1 teaspoon salt
• 1 clove garlic
• 3 grains allspice
• 2 teaspoons rosemary, fresh, chopped
• 1 tablespoon mustard (Dijon mustard)
• 1 handful corn flakes
• butter
• Vegetable oil, neutral

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Instructions

1. Grind the salt, peppercorns and allspice in a mortar, peel the garlic and cut into large pieces, add to the mortar to the spice mixture with the chopped rosemary. Rub everything in evenly. Mix in the mustard.
2. Clean and dry the lamb salmon and coat it well on all sides with the mustard mixture, let it steep for at least 4 hours.
3. Preheat the oven to 100 degrees without convection.
4. Put the cornflakes in a plastic bag and roughly chop them by hand, but it should not be powder. Bread the lamb salmon in the corn flakes.
5. Heat a dash of oil with a good piece of butter in a pan, fry the lamb salmon for about 2 minutes on each side. Carefully lift the lamb out of the pan and let it steep in the preheated oven for 10 minutes. The meat is then nice and pink.
6. Cut open carefully and serve.
7. For example, onions cooked in balsamic vinegar and honey and couscous go well with it.