Ingredients
-
Half Baked Potatoes
- 5 Flensted (90152)
- 10 small rosemary sprigs
-
A little oil for brushing
Bean Salad with Onion
- 200 g Bean Chickpea Salad
-
100 g Sliced Spring Onions
Glazed Rosemary Beetroot
- 500 g Beetroot Sticks
- Oil
- 1 tbsp. Freshly Chopped Rosemary
- Juice and finely grated zest from ½ lemon
-
25 g Honey
For
- 750 g Lamb fillet
- Salt, Pepper
- Oil for Frying
- 100 g Chili Mayonnaise
Preparation
Spring onions
Mix the bean salad with spring onions, then season with salt and pepper.
Rosemary beets
Fry the beetroot sticks in a little oil with rosemary until almost tender. Glaze with honey, lemon juice, and zest until all the liquid has evaporated.
Season with salt and pepper.
Quickly brown the meat, season, and fry for about 4 minutes on each side, depending on thickness.
Let it rest for a bit.
Slice the meat and arrange it on the halved baked potatoes with chili mayonnaise, beetroot, and bean salad.
