Herbed Lamb Salmon, Bacon-wrapped Beans and Rosemary Potatoes

Wash the herbs, dry them well and roughly chop them. Remove any hard stems beforehand. Rub the lamb salmon with 6 tablespoons of oil and turn in the chopped herbs. Wrap the lamb salmon tightly in cling film and let it steep overnight. Preheat the oven to 80 degrees top and bottom heat. Roughly strip the herbs from the meat. Heat the olive oil in an ovenproof pan and fry the lamb salmon on all sides for approx. 2-3 minutes. Put the butter in the pan and then put it in the oven for 10 (the meat is still rather bloody) to 15 minutes (the meat is pink).

Clean the beans and then cook them in water with 2 teaspoons of salt for about 7 minutes. Then put them in ice water to keep them green. Halve the bacon slices crosswise. Make a small bundle from approx. 4-6 beans and wrap with a slice of bacon. Then fry them on all sides in a pan so that the bacon is crispy but not black.

Wash the potatoes well and cook them in enough water and 2 tablespoons of salt for 20 minutes. Drain and let cool for a moment. If it is a large potato, cut it in half or eighth. Make a marinade out of the rosemary needles and 6 tablespoons of olive oil and let the potatoes soak in it for about half a day. Put the potatoes in a pan and fry on all sides so that they get a little color.