John Myers
Ingredients for 2 servings:
- 2 romaine lettuce hearts
- 25 ml olive oil
- 10 cherry tomatoes
- 80 g walnut kernels
- 100 g goat cheese (soft cheese)
- 60 g chestnuts, cooked
- 100 ml cream
- Vinegar, white, e.g. white balsamic vinegar
- 40 g Parmesan, freshly grated
- 250 g lamb steak(s) (2 medallions)
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
exclusive, noble, delicious
Quarter the lettuce hearts lengthwise. Heat olive oil in a pan, place the lettuce hearts cut-side down in the pan, fry, turn over to the next cut side and fry this too, sprinkle with salt and arrange on plates. Halve the cherry tomatoes and add them to the still-hot pan, toss to coat, and add to the lettuce hearts. Briefly toast the walnuts in the pan and sprinkle over the lettuce hearts. Trim the edges of the goat cheese so only the inside of the cheese remains. Briefly toss in the pan until it melts slightly and pour over the salad. Place the cream and chestnuts in a bowl and puree with a hand blender or similar. Be careful: the cream will thicken quickly if the blender mixes too vigorously, so just add a little more water, but it shouldn’t be too runny. Add salt and a dash of vinegar to the chestnut cream and mix well. Now spread the chestnut cream over the salad. Sprinkle the grated Parmesan cheese over the plates. Briefly fry the lamb medallions (I always use pre-seasoned herb marinated lamb, but if you like, you can season them yourself) in a pan until cooked to your liking. Place on the plates and serve. Nutritional values approx.: kcal: 757; Protein: 41g; Carbohydrates: 17g; Fat: 58g
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