Grilled lamb fillet with Mediterranean beans and wild garlic pesto

Ingredients for 2 servings:

• 400 g lamb fillet(s) or lamb salmon
• 300 g green beans, frozen or fresh
• 10 g pine nuts
• 100 g bacon
• 1 shallot(s)
• 5 tomatoes, halved, dried
• savory
• butter
• salt and pepper
• Flour
• vegetable broth
• 200 g wild garlic
• 50 g pine nuts
• 50 g Parmesan
• 150 ml olive oil
• Salt

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 45 minutes

festive low-carb dish

Remove the lamb from the refrigerator 2-3 hours before preparation so it can come to room temperature. Trim fresh beans or set frozen beans outside to thaw. For the wild garlic pesto, wash the wild garlic and mix with olive oil, pine nuts, and cheese. Add a little more oil or cheese if necessary until the pesto reaches the desired consistency. Season with salt. Preheat the dish in the oven at 60°C. For the vegetables, make a roux. Heat a little butter in a saucepan and sauté the finely diced shallot. Add a little flour, stir, and pour in the vegetable stock to create a slightly thickened, light sauce. Add the savory and beans. Heat the thawed frozen beans for about 5 minutes. Cook the fresh beans for 2-3 minutes longer. Finely chop the tomatoes and stir in. Brown the pine nuts in a dry pan. Remove from the refrigerator and set aside. Dice the bacon and fry until crispy. Keep warm, if desired. Rub the lamb fillet with olive oil and sear in a grill pan or skillet for 2-3 minutes. Remove from the pan or let it rest in the oven at 60°C for a few minutes. It should still be very pink. If you tap the meat with your finger and it gives very slightly and is soft, it is still pink and juicy. Place the beans on the plate. Sprinkle with bacon and pine nuts. Place the fillet on top of the vegetables. Drizzle with pesto and serve.