Summary

Ingredients

• 300 g lamb salmon
• 1 packet bacon, sliced
• 200 ml lamb stock (from stock)
• 2 teaspoons jam (red currant jelly)
• 200 g beans (princess beans)
• 2 carrot (s)
• 2 tablespoon heavy cream
• salt and pepper
• olive oil
• butter
• 2 cloves garlic)
• 1 sprig rosemary

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Instructions

1. Peel the carrots with the peeler, halve lengthways, cut into pieces about 2.5-3 cm long and carve boats from them. Blanch in boiling water for 3 minutes, rinse ice cold and dry on paper towels.
2. Blanch the beans in boiling, salted water for 5-6 minutes, rinse ice cold and dry on paper towels. Wrap 15 beans as long as possible with a slice of bacon and pin in place with toothpicks and cut left and right to the same length. Puree the remaining beans with a little cream, season with salt and pepper and keep warm.
3. Reduce the lamb stock to about half, add the currant jelly and stir well. Season to taste with pepper and salt. If the sauce is not yet the creamy consistency you want, add a few ice-cold pieces of butter and mix up with the hand blender.
4. Wrap the lamb salmon in bacon, tie it with a butcher`s thread and cut into slices the width of the bacon. The meat should have reached room temperature before roasting because of the short cooking time.
5. Heat olive oil in a pan and flavor with pressed garlic cloves and a sprig of rosemary. Fry the lamb medallions on both sides over a medium heat for about 4 minutes. Then slide the pan off the plate and let it rest for about 5 minutes.
6. Melt 1 tablespoon butter in a second pan and fry the bean packets over medium heat for about 5 minutes. Add the carrot boats and heat in the butter. Season everything with salt and pepper.
7. Put the meat on the plates, cover with the sauce and serve with the vegetables and bean puree. As a further side dish, spaetzle go very well.