Fried bean kernels with marinated lamb fillets

Ingredients for 4 servings:

• 4 lamb fillets
• Salt and pepper, black, freshly ground
• 3 tbsp olive oil
• 1 clove(s) garlic, finely chopped
• 1 tbsp, picked rosemary, finely chopped
• ½ tsp thyme, dried
• 2 cans of white Italian beans, 420 g each
• 150 g smoked bacon or pork belly
• 1 m.-sized onion(s)
• 2 cloves garlic
• 3 tbsp olive oil
• n. B. Salt
• n. B. Salt and pepper, black, freshly ground
• ½ tsp, heaped thyme, dried
• e.g. leaf parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

The 250,000th recipe on Chefkoch.de

Marinade: Mix olive oil, thyme, rosemary, and garlic and marinate the lamb fillets for 1 hour. Beans: Cut the bacon or pork belly into thin strips. Peel and dice the onion and garlic cloves. Drain the beans well. Heat olive oil in a pan and fry the bacon or pork belly with the onion and garlic. Add the beans and fry briefly. Season with salt, pepper, and thyme. Place the beans in a bowl and keep warm. Now season the marinated lamb fillets with salt and pepper and fry for 3 to 5 minutes on each side, adding a little more salt and pepper if desired. Serve the fillets with the beans and garnish with parsley. Serve with fresh baguette or rösti.