John Myers
Contents
show
Ingredients
Flesh:
- 4 Discs Saddle of lamb on the bone
- 4 Garlic cloves
- Olive oil
- Dried pepper, salt, thyme
Bean salad:
- 300 g Green beans TK
- Salt
- 1 medium sized Onion
- 1 size Red chilli pepper
- 140 g Feta
- 5 tbsp Olive oil
- 1 tbsp Dried thyme
- 1 tbsp Freshly squeezed lemon juice
- Pepper, salt, pinch of sugar
Feta cream cheese cream:
- 150 g Cream cheese
- 70 g Feta
- 2 tbsp Paprika pulp (Ajvar)
Instructions
Flesh:
- Wash the meat in cold water, dry it and season with pepper and salt on both sides. Skin the garlic cloves and cut into thin slices. Pour olive oil into a flat dish, spread a few slices of garlic in it and sprinkle with some thyme. Put the meat slices inside. Also cover the surface with olive oil, spread the remaining garlic slices and sprinkle with thyme. Close the mold tightly and place in the refrigerator for at least 3 hours. Shake the tin once in between so that the marinade spreads over the meat again. (Also ideal overnight).
Bean salad:
- Boil the raspberries in boiling salted water until they are slightly firm to the bite (no time given here, please always try one), then drain immediately and pour them into ice water. This is how they keep their color. When they have cooled down well, drain and drain well.
- In the meantime, peel the onion and cut it into very small cubes. Halve the chilli, remove the stem and seeds. First cut the halves into fine strips and then into small cubes. Coarsely chop the feta. If fresh thyme is used, pluck the leaves off.
- Put the drained beans, onion, chilli, feta and thyme in a bowl and mix roughly. Then fold in the olive oil, season everything with pepper, salt, sugar and lemon juice and (if time allows) cover it well and let it steep for at least 1 hour.
Feta cream cheese cream:
- Put all 3 ingredients in a higher container and puree them finely with the hand blender .......... delicious .........
Completion:
- Remove the meat from the marinade and drain well. (Do not dispose of the marinade, it can be used for other grilled food such as prawns, etc. for 2-3 days). Let the color take on both sides on the hot grill (2 - 3 minutes each - depends on the thickness of the slices). Inside they should still be very light pink.
- Then arrange everything with the salad and the cream. We had rosemary potatoes as an additional side dish. A good pita or chiabatta will do it too .... well then .............. 'n good'n ................ ..
