Supreme of Heidschnucke with spring onions, carrots, broccoli and cauliflower florets

Ingredients for 2 servings:

• 4 lamb back medallions, each approx. 50 g
• 2 lamb fillets, each approx. 60 g
• 6 spring onions
• 100 g cauliflower
• 50 g carrot(s)
• 50 g broccoli stalks
• butter
• olive oil
• 3 garlic cloves, crushed
• Thyme
• salt and pepper
• Salt (Fleur de Sel)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Trim the roots from the spring onions and trim them to a total length of about 15 cm. Braise them in a little olive oil in a small pan with the lid on over low heat for about 15 minutes. Cut the cauliflower into fine florets, and the carrots and broccoli stalks into sticks. Blanch the vegetables in boiling water for 2 minutes, drain well, refresh in ice-cold water, drain well, and dry on kitchen paper. Melt 1 tablespoon of butter in a pan and toss the vegetables over low heat. Season with pepper and salt. Heat 2 tablespoons of olive oil in a pan, add the crushed garlic cloves and a few sprigs of thyme, and season the oil. + Sear the medallions for about half a minute, then turn them over. Now add the fillets, sear briefly, and turn them over; they need about half the cooking time in total. After about a minute, place the pan in the oven preheated to 60-70°C and let it rest for about 10 minutes. Season the meat with fleur de sel and freshly ground pepper. Serve the meat and vegetables on plates and garnish with a few sprigs of thyme. A light mashed potato dish makes a filling side dish.