Chickpea salad with lamb fillet and mint sauce

Ingredients for 4 servings:

• 600 g lamb fillet(s)
• 1 head of lettuce
• 1 can chickpeas
• 2 bell peppers, red and yellow
• 1 large onion(s)
• 400 g whole milk yogurt
• 1 bunch of mint
• 1 bunch parsley, flat
• 6 cloves garlic
• 4 tbsp lemon juice
• 6 tbsp olive oil
• 1 tbsp sugar
• some clarified butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

First, make a vinaigrette with lemon juice, oil, sugar, and a little salt and pepper. Then chop the onions, dice the two bell peppers, and drain the chickpeas briefly in a sieve before tossing everything with the vinaigrette. Let it sit for about 20-30 minutes, then season again with salt and pepper. Finally, roughly chop the parsley and mix it in. For the mint sauce, pluck the mint leaves from the stems and puree them with the yogurt, sugar, and 1-2 cloves of garlic. Season the sauce with salt and pepper, then ladle it into small bowls. Fry the lamb in clarified butter in the pan for about 10 minutes, turning occasionally. After about 5 minutes, add the remaining garlic (finely chopped or crushed) to the pan. After frying, let the lamb rest briefly, then cut it into pieces. Arrange the leaf salad on plates and top with the chickpea and pepper mixture. Then place the lamb and the bowls of mint sauce next to the salad on the plates and garnish with the remaining mint sauce.