»SY« Shiraz trocken – Großes Geweih

Ingredients

• 800 gRack of lamb fillet
• 500 gGreen beans (haricots verts)
• 100 gBreakfast bacon, sliced
• 3 slicesToast bread (crusts removed)
• 80 gButter (softened)
• 2 tbspMedium-hot mustard
• 2 sprigsFresh rosemary
• 2 sprigsFresh thyme
• 2 piecesGarlic cloves
• 2 tbspOlive oil
• 1 tspSalt
• 0,5 tspPepper

Preparation

1. 1Preheat the oven to 180°C (356°F) using top and bottom heat.
2. 2Trim the beans and blanch in boiling salted water for approx. 6 minutes, then shock in ice water and drain well.
3. 3For the crust, finely crumble the toast. Finely chop the herbs and knead them into the softened butter along with the breadcrumbs until a smooth paste forms. Season with salt and pepper.
4. 4Trim the lamb, season with salt and pepper, and sear on all sides in a pan with olive oil and crushed garlic for about 2 minutes.
5. 5Remove the meat from the pan, brush the top with mustard, and distribute the herb mixture evenly over the top, pressing down firmly.
6. 6Roast the lamb in the oven for about 10 to 12 minutes until an internal temperature of 55°C (131°F) is reached. Let rest for 5 minutes before slicing.
7. 7Bundle the beans into small groups, wrap each with a slice of bacon, and fry in a pan until crispy.
8. 8Slice the meat into medallions and serve with the bacon-wrapped beans on preheated plates.