Lamb Fillet À La Charles with Carrots and Spring Onions

Put the lamb fillets 4-6 hours beforehand in a marinade of rapeseed oil with herbal salt and pepper in shallow containers.

Then, after a short wash, remove all the fresh herbs from the stems or pluck them off small and put them all in the blender and chop them - set aside. Wash and cut the chives.

Now brown the pieces of lamb salmon in a large pan with 3 tablespoons of butter ... then remove from the fire. Place the lamb salmon pieces (3-4 pieces each) on aluminum foil. Put a little bit of the herb mixture on the lamb salmon pieces with a spoon and drizzle with a little butter sauce from the pan and a little more butter on the herbs.

Now just twist the aluminum foil up very slightly and then place it in the oven - cook for about 10 minutes at approx. 200 ° C convection (electric stove approx. 22 ° C).

First peel the large pieces of carrots and then cook them whole until al dente, as they can then be better cut into slightly larger oblique pieces. Now also clean the spring onions and cut them into small pieces (white part with a little green), let everything simmer.

Take the warm carrots out of the saucepan and cut diagonally, place on the plate, as well as the pieces of spring onions on the plate next to it and sprinkle with chopped chives.

Then take the lamb salmon pieces out of the oven and arrange them from the aluminum foil directly on the plates (so the herb cover is still nice and green and not encrusted!)