Lamb Fillet on Rosemary Skewer with Green Fig Beans and Macaire Potatoes

Remove the needles from the rosemary sprigs except for a small tuft at the tip. Rinse the stems and sharpen them at the bottom. (Depending on your taste, marinate the lamb fillet in olive oil, pressed garlic clove and a few rosemary needles for about 2 hours.) Chop the needles from a branch. Skewer lamb fillet on rosemary in a zigzag pattern, season with pepper and salt and fry on both sides in hot oil for 1-5 minutes. Then leave to rest in a baking dish, preheated to 60 °, for about 10 minutes. In the pan of lamb, sauté the onion cubes until translucent, add the remaining chopped rasmarin needles, toss and pour on the lamb stock (please also add the meat juice from the tin in the oven). tie off.

Blanch the beans in salted water and rinse in ice water, after draining, sweat them in a saucepan with butter and a few chopped onion cubes. Cut the figs into medium-sized pieces and add to the beans, season with salt and pepper, stirring occasionally, sauté with the lid closed and low heat. Just before serving, add saffron and honey.

Boil potatoes as jacket potatoes; peel and strain through a sieve. Add 2 eggs. Season with nutmeg, salt and pepper. Add some cornstarch to make a dough. Leave out the streaky bacon in a saucepan and fry the finely chopped onions in it until translucent, then add to the potato dough with the finely chopped chives or finely chopped parsley. Possibly add a little cornstarch. (The dough must not run out of your fingers). Shape the dough into an approx. 4 cm thick roll (e.g. roll it up in cling film), cut into approx. 0.5 cm thick slices and bake them with margarine in a pan.