Lamb fillets with red wine sauce on Sicilian salad

Ingredients for 2 servings:

• 300 g lamb fillet(s)
• 1 rosemary sprig(s)
• 1 tbsp olive oil
• some salt and pepper
• 250 ml red wine
• 50 ml cream
• 1 shallot(s)
• 1 rosemary sprig(s)
• 1 tbsp cornstarch
• 1 tbsp acacia honey
• some salt and pepper
• 2 bulbs of fennel
• 3 oranges
• 1 onion(s), red
• 1 tbsp olive oil
• 1 tsp chili flakes
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cooking time is approximately 20 minutes. For the orange salad, peel the oranges, fillet them, and slice them thinly. Peel the onion, halve it, and slice it finely. Trim the fennel and slice it finely. Combine the oranges, fennel, and onions in a bowl, mix well with the olive oil, and season with a little chili flakes and salt. Let the salad simmer for a while. For the sauce, melt the acacia honey in a saucepan over medium heat. Peel the shallot, chop it very finely, and sauté it in the honey until soft. Increase the heat to high, and once the mixture is boiling vigorously, deglaze with the red wine. Add the rosemary sprig and reduce the liquid by about half. Then add the cream and reduce the liquid by about half. Season the sauce with salt and pepper and thicken it with a little cornstarch. Wash the lamb fillets, pat dry, and season with a little salt and pepper. Fry the fillets in a pan with olive oil and a sprig of rosemary for about 2 to 3 minutes on each side, until nicely browned. Season with salt and pepper to taste. Arrange the lamb fillets on plates with the orange salad, add the sauce, garnish with some rosemary, and serve.