Lamb fillet with mint-lemon butter and grilled chicory

Ingredients for 2 servings:

• 2 lamb fillets
• 3 chicory
• 30 g sheep’s cheese
• 1 lemon(s), untreated
• 2 sprigs of mint
• 1 sprig(s) rosemary
• 5 tbsp butter
• 4 tbsp olive oil
• 1 tbsp sugar
• 2 tbsp apple cider vinegar
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Drain and crumble the feta cheese. Trim and wash the chicory, then halve it lengthwise. Rinse the lamb fillets and pat dry. Wash the rosemary, spin it dry, and finely chop it. Wash the lemon and grate the zest, then halve it and squeeze out the juice. Wash the mint, spin it dry, and finely chop the leaves. In a bowl, mix 2 tablespoons of olive oil, the chopped rosemary, half the lemon zest, 2 tablespoons of lemon juice, and some cracked pepper to make a marinade. Marinate the lamb in the marinade in the refrigerator for at least 60 minutes. Melt the butter in a small pan, add the other half of the lemon zest and the chopped mint. Turn off the heat and let the butter simmer. Heat a pan and fry the lamb in the marinade for about 3 minutes on each side. Sear the chicory in a griddle pan with 1 tablespoon of olive oil for 1 minute on each side. In a bowl, dissolve the sugar in the apple cider vinegar and mix with 1 tablespoon of olive oil to make a dressing. Add the roasted chicory to the bowl, toss to coat, and grind a little pepper and salt over it. Arrange the chicory on plates and sprinkle with the crumbled feta cheese. Arrange the lamb fillet next to it, grind with a little pepper, and drizzle with the lukewarm lemon-mint butter.