Lamb filet on frisée salad

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 small head frisée salad
  • 1/2 bunch Radishes
  • 100 g Mushrooms
  • 1/2 Cucumber
  • 300 g Lamb filet
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 1 TABLESPOON Oil
  • 1/2 bunch Chives
  • 150 g Whole milk yoghurt
  • 1-2 TABLESPOONS Salad Mayonnaise
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean the salad, wash and drain well. Clean and wash radishes and mushrooms. Wash or peel cucumber. Slice radishes, mushrooms and cucumber into thin slices.

  2. 2

    Wash the fillet, dab dry and season with salt and pepper. Heat oil in a coated pan. Fry the meat in it all around for about 4 minutes. Take it out, wrap it in aluminium foil and let it rest for about 5 minutes.

  3. 3

    Wash the chives and put some stalks aside for garnishing. Cut the rest into fine rolls. Mix with yoghurt, mayonnaise and lemon juice. Season the sauce with salt, pepper and a little sugar.

  4. 4

    Pluck the salad into bite-sized pieces. Arrange on plates with the remaining salad ingredients and dressing. Cut the lamb fillets into slices at an angle and arrange on top. Garnish with remaining chives.

  5. 5

    It goes well with bread.

Nutrition Facts

KCAL
160 kcal
CARBS
3 g
FATS
7 g
PROTEINS
19 g