Lamb filet on cucumber frisée salad

Name: Lamb filet on cucumber frisée salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Frisée salad; 75 g Radishes; 100 g Mushrooms; 100 g Cucumber; 4 Lamb fillets (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 12 stalks of chives; 150 g Whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Frisée salad
75 g Radishes
100 g Mushrooms
100 g Cucumber
4 Lamb fillets (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
12 stalks of chives
150 g Whole milk yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sugar

Directions

1
Clean, wash and drain the frisée well. Wash and clean the radishes. ## Clean and shine the mushroom## Cucumber wash. Cucumber, radishes and mushrooms in thin slices.
2
Mix salad and sliced vegetables. ##Wash the lamb, dab dry and season with salt and pepper. Heat oil in a pan. Fry the lamb filets for about 3 minutes, turning them over.
3
Let the meat rest for 2-3 minutes. Wash the chives, shake dry and cut off the upper 1/3. Cut the remaining chives into small rolls. Mix yoghurt, chive rolls and lemon juice and season to taste with salt, pepper and sugar.
4
Cut the lamb filets diagonally in half and arrange on the salad. Serve with ##dressing## and garnish with chive tips.