John Myers
Contents
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Ingredients
- 2 Lamb salmon
- 2 Branches Rosemary
- Thyme, finely chopped
- Fresh garlic, thinly sliced
- Rapeseed oil
- Fleur de sel
- Pepper, freshly ground
- Cling film
- Olive oil for frying
Instructions
- Rinse the meat, pat dry and place on a plate.
- Spread the mixed herbs on the lamb salmon.
- Place garlic slices on top to taste.
- Pour some oil on the herbaceous meat and then wrap each lamb salmon individually and tightly (!) In cling film.
- Put the meat in the refrigerator for 12 hours.
- The next day, one hour before roasting, take the lamb salmon out of the refrigerator and remove the foil.
- Heat olive oil in a pan and fry the lamb salmon with the herbs for 2 - 3 minutes, add a little butter and put the meat in the oven at 80 ° for about 15 minutes.
- If you want to be sure about the cooking level, use a thermometer, a core temperature of 56 ° is ideal.
- Take the meat out of the oven and season with pepper and fleur de sel.
- Goes very well as a side dish: rosemary potatoes, aioli with a few cherry tomatoes. Good Appetite !
