Summary

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

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Instructions

1. Marinade:
2. Mix the olive oil, thyme, rosemary and garlic and soak the lamb fillets for 1 hour.
3. Beans:
4. Cut the bacon or Wammerl into fine strips. Peel and dice the onion and garlic cloves. Drain the beans well.
5. 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.
6. Put the beans in a bowl and keep warm.
7. 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.
8. Serve the fillets with the beans and garnish with parsley.
9. Fresh baguette or rösti are served with it.