Roasted Bean Kernels with Marinated Lamb Fillets
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 lamb fillet (s)
- salt
- Pepper, black, fresh from the mill
For the marinade:
- 3 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 tablespoon rosemary, finely chopped
- 0.5 teaspoon ½ thyme, dried
Also: (for the beans)
- 2 cans beans, white, Italian, 40 g each
- 150 g pork belly, or wammerl, smoked
- 1 medium onion (s)
- 2 cloves garlic
- 3 tablespoon olive oil
- salt
- Pepper, black, fresh from the mill
- 0.5 ½ teaspoon, heaped thyme, dried
- leaf parsley
Print Recipe
Pin Recipe Instructions
- Marinade:
- Mix the olive oil, thyme, rosemary and garlic and soak the lamb fillets for 1 hour.
- Beans:
- Cut the bacon or Wammerl into fine strips. Peel and dice the onion and garlic cloves. Drain the beans well.
- Heat the olive oil in a pan and fry the bacon or Wammerl with onions and garlic in it. Add the beans and fry them too. Season with salt, pepper and thyme.
- Put the beans in a bowl and keep warm.
- Now salt and pepper the marinated lamb fillets and fry for 3 to 5 minutes on each side, seasoning with a little salt and pepper if necessary.
- Serve the fillets with the beans and garnish with parsley.
- Fresh baguette or rösti are served with it.
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