Saddle of Lamb with Figs, Rocket Salad and Polenta Slices

Heat 2 tablespoons of olive oil in a pan, add 3 cloves of garlic and a few stems of rosemary and thyme. Pepper the five pieces of lamb salmon, add them to the pan and sear them on both sides for 2 minutes. Take everything out of the pan and put in a suitable bag. Then vacuum seal and seal and place in the oven at 55 degrees for at least 20 minutes (with this cooking method, the meat is still pink after 5 hours).

Chop the shallot and sweat it with half the butter until translucent. Place the remaining butter in the freezer. After about 2 minutes, deglaze with the port wine and let it reduce. Then pour in the red wine and reduce by about half. Pour in the lamb stock. Put in a sprig of rosemary and a sprig of thyme and reduce everything by approx. 2/3. Pass the sauce through a sieve and assemble with the frozen butter.

Bring one liter of water to the boil, add 250g of polenta, add a sprig of rosemary, a sprig of thyme and a clove of garlic and stir everything until a sticky paste is formed. Remove the herbs and the clove of garlic, stir in a teaspoon of oil and the Parmesan cheese, season with salt and pepper and spread the mixture on a lightly oiled baking sheet about 1cm thick. When the mass has become cold, cut out ten thalers with a cookie cutter and slowly fry them in a pan with the last tablespoon of olive oil until golden.

Wash the rocket salad, mix with the finely chopped spring onion and mix a vinaigrette made from 6 tablespoons of olive oil, 5 tablespoons of black balsamic vinegar, one teaspoon of honey and one teaspoon of mustard. Season the salad with salt and pepper.

When serving, place two thin slices of fig on the salad and sprinkle with a crumbled goat cheese thaler and a few flowers.