Lamb with roasted vegetables
Ingredients
2 servings| 300 g | lamb fillet |
| 4 | potatoes |
| 0.5 | zucchini, sliced |
| 12 | yellow or red mini tomatoes |
| thyme | |
| salt | |
| black pepper | |
| 200 g | haricots verts |
| 2 | salad |
| 0.5 mug(s) | pesto |
| Kaltbach Creamy | |
| fresh basil | |
| olive oil |
Preparation
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Preheat oven to 225° C. Scrub potatoes and cut into smaller pieces. Place potatoes, zucchini and tomatoes on a baking sheet. Drizzle oil and season with thyme, salt, and pepper. Bake for 15 minutes and then remove the tomatoes and zucchini. Bake the potatoes for another 15 minutes.
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Cook haricots verts in a pot of boiling salted water, only for a few minutes. Cut the gem salad in half. Heat a cast iron pan with oil, medium heat. Fry each side and set aside.
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Season the lamb with salt and pepper. Preheat a frying pan with oil. Sear the lamb and place on a tray. Roast in preheated oven 150 C. Roast until internal temperature reaches 55 C. Let the lamb rest before cutting it.
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On a big plate serve vegetables and lamb. Add pesto and shaved Kaltbach Creamy. Decorate with basili leaves.
