Herb lamb salmon with caramelized vegetables

Name: Herb lamb salmon with caramelized vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Federation Parsley; 1/2 bunch Thyme; 3 Branches of rosemary; 3 discs Toast; 750 g Potatoes; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Lamb salmon (approx. 180 g each); 400 g Courgette; 250 g cherry tomatoes; 2 TABLESPOONS Sugar; 5 TABLESPOONS Balsamic vinegar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Federation Parsley
1/2 bunch Thyme
3 Branches of rosemary
3 discs Toast
750 g Potatoes
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Lamb salmon (approx. 180 g each)
400 g Courgette
250 g cherry tomatoes
2 TABLESPOONS Sugar
5 TABLESPOONS Balsamic vinegar

Directions

1
Wash the herbs and dab dry. Remove leaves or needles. Chop herbs and toast in the universal chopper. Wash potatoes thoroughly and cut into slices. Heat 3 tablespoons of oil in a frying pan and fry the potatoes for about 15 minutes until golden brown all around.
2
Season with salt and pepper. In the meantime season the meat with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry the saddle of lamb for about 3 minutes on each side. Turn the meat in the chopped herbs and press down well.
3
Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3/ convection oven: not suitable!) for 10-15 minutes. Wash the zucchini and tomatoes. Slice the zucchini lengthwise. Fry the sugar and tomatoes in the same pan as the meat for about 2 minutes.
4
Add the zucchini and season with salt and pepper. Add vinegar and 100 ml water and bring to the boil. Take the meat out of the oven and let it rest for about 5 minutes. Arrange potatoes and vegetables on plates. Cut the saddle of lamb fillets and put them on the plates.
5
Serve sprinkled with sauce.