Lamb fillet with olive crust

Ingredients for 2 servings:

• 400 g zucchini
• 400 g lamb fillet(s)
• 1 bunch of parsley
• 40 g olives, green
• 50 g tomatoes, dried, pickled
• 1 tbsp oat flakes, wholegrain
• Salt
• pepper
• some olive oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Grease a shallow baking dish with olive oil. Preheat the oven to 250°C (480°F). Finely chop the tomatoes. Place them in a bowl with the parsley, olives, and whole-grain oats and mix. Slice the zucchini. Heat the olive oil in a large pan and fry the lamb fillets for 3-4 minutes on each side, seasoning with salt and pepper. Remove the meat from the pan and wrap it in aluminum foil. Briefly fry the zucchini in the same oil, then add it to the prepared baking dish. Place the lamb fillet on top and spread the olive, tomato, and parsley mixture evenly over the meat. Drizzle any juices from the aluminum foil over the meat. Place in the oven under the grill on the second rack from the top for another 3-5 minutes. Serve with fresh ciabatta.