Pea vegetables with lamb salmon

Ingredients for 2 servings:

• 2 lamb loin(s)
• 1 onion(s)
• ½ iceberg lettuce
• 300 g peas, frozen
• 1 small bunch of tarragon
• 40 g herb butter
• 2 tbsp olive oil
• 100 ml vegetable stock
• some cumin
• some salt and pepper

Instructions

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

Peel the onion, halve it, and cut it into thin rings. Wash, trim, and sort the lettuce, then cut it into fine strips. Wash the tarragon, spin it dry, pick off the leaves, and roughly chop it. Rinse the lamb loin, pat it dry, brush it all over with 1 tablespoon of olive oil, and then rub it evenly with cumin, pepper, and salt. Briefly but vigorously sear the lamb loin in a pan on each side. Then reduce the heat and let it cook slowly. Remove from the pan and keep warm. Add 100 ml of water to the pan juices, bring to a boil, and then reduce slightly. Slowly stir in the herb butter, season with pepper and salt, and keep warm. Heat 1 tablespoon of olive oil in a saucepan and sauté the onions until translucent. Add the peas to the pan, deglaze with the vegetable stock, and cover and simmer for about 3 minutes. Stir in the lettuce and tarragon and season with salt and pepper. Carve the lamb, arrange it on plates with the peas, and drizzle with the sauce. Boiled potatoes are a good choice as a side dish.