Lamb with red onions and yogurt

Ingredients for 2 servings:

• 400 g lamb fillet(s)
• 3 onions, red
• 1 tbsp clarified butter
• Salt
• Pepper, freshly ground
• 1 lemon(s)
• 1 bunch of parsley
• 1 cup of yogurt (cream yogurt), 10% fat
• 500 g beans, green, fine
• ½ cup water
• 1 tbsp butter
• 1 tbsp parsley, chopped
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as a side dish beans in lemon butter

Cut the meat into finger-thick strips and carefully remove any fat. Peel and quarter the onions, separating the layers. Squeeze the lemon. Roughly chop the parsley. Heat the clarified butter and brown the meat over high heat, turning once. Add the onions and fry briefly. Season with salt, pepper, and lemon juice. Cover and simmer over low heat for 20 minutes. Cut the beans into pieces and cook with half a cup of water for 20 minutes. Then drain the water from the beans, stir in the butter, two tablespoons of lemon juice, and one tablespoon of chopped parsley. Stir the yogurt until creamy. Sprinkle the chopped parsley into the meat pan, arrange the meat and beans on plates, and spread the yogurt over the meat. Serve with whole-wheat baguette and herb butter.