Lamb medallions with fried potatoes and vegetables

Ingredients for 2 servings:

• 6 medallions of lamb (frozen)
• 2 tbsp olive oil, green
• 2 waxy potatoes
• 2 tbsp lard
• 10 small onions, red
• 16 beans, long, green
• 1 m.-sized carrot(s)
• 3 tbsp herb butter
• 10 macadamia nuts
• 2 tsp savory, fresh or frozen
• 8 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong), see my recipes
• 8 tbsp sauce (sweet and sour sauce, Thai style No. 3), see my recipes
• n. B. salt and pepper, black
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Far East meets Middle West

Thaw the medallions, dry with kitchen paper, and brush with olive oil. Peel the potatoes, cut into 2-3 cm cubes, rinse, and dry. Trim the ends of the small red onions, peel them, and use them whole. Wash and trim the ends of the beans. Trim the ends of the carrots, peel them, rinse them, and cut them lengthwise into strips. Quarter the macadamia nuts lengthwise. Wash the fresh savory, shake dry, and add the leaves to 2 tablespoons of the herb butter. Heat a medium-sized pan, add the lard, and let it heat through. Add the diced potatoes and roast until golden brown. Add the onions and oregano and roast briefly. Season with salt and pepper just before serving. Cook the beans and carrot sticks for 4 minutes, then rinse with cold water. Just before serving, toss the beans in the warm herb butter with savory. Season to taste with a pinch of salt and pepper. Melt the remaining herb butter and toss the carrot sticks in it, then season to taste with a pinch of salt and pepper. Finally, briefly toast the macadamia nuts in the remaining butter. Fry the medallions in a hot pan until browned on the outside and pink on the inside (approx. 5 minutes), turning frequently. Deglaze with the sweet, sour, and hot sauce, Thai style No. 3. Fry for 1 more minute on each side. Then divide the dish between serving plates and add the sauce. Arrange with the fried potatoes, beans, and carrot sticks. Scatter the macadamia nut pieces over the beans and carrots. Add the spicy cucumber pieces à la Hong Kong. Finally, garnish with flowers and leaves, if desired, and serve warm.