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Saddle of Lamb Fillet with Sheep’s Cheese in Zucchini Coating on Potato and Mushroom Salad with Paprika Show

5 from 2 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Contents show

Ingredients
 

  • 2 Pc. Lamb salmon a 170 gr.
  • 1 Pc. Zucchini fresh
  • 40 g Thinly sliced ​​lardo
  • 60 g Sliced ​​feta
  • Extra virgin olive oil
  • Thyme
  • Salt
  • Black pepper from the mill

Instructions
 

  • Fry the lamb all over in olive oil. Remove and let cool down a bit. Season with salt and pepper. In the meantime, clean the zucchini and cut into thin slices with a peeler or on the machine.
  • Place the zucchini slices next to each other. Cover with lardo. Place a lamb salmon on top. Place the feta cheese on top and sprinkle with thyme. Place the other lamb salmon on top. Form a firm roll with lardo and zucchini. Fry all over in olive oil. In a preheated brook oven at 120 degrees in Cook until pink for about 35 minutes, season with salt and pepper and cut into slices.
  • Serve with the potato and mushroom salad (No. 485982). Using a 1/2 recipe, drizzle the paprika foam (No. 453359) with the remaining sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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