Lamb filet on frisée salad

Name: Lamb filet on frisée salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 small head frisée salad; 1/2 bunch Radishes; 100 g Mushrooms; 1/2 Cucumber; 300 g Lamb filet; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 1/2 bunch Chives; 150 g Whole milk yoghurt; 1-2 TABLESPOONS Salad Mayonnaise; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small head frisée salad
1/2 bunch Radishes
100 g Mushrooms
1/2 Cucumber
300 g Lamb filet
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TABLESPOON Oil
1/2 bunch Chives
150 g Whole milk yoghurt
1-2 TABLESPOONS Salad Mayonnaise
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Aluminium foil

Directions

1
Clean the salad, wash and drain well. Clean and wash radishes and mushrooms. Wash or peel cucumber. Slice radishes, mushrooms and cucumber into thin slices.
2
Wash the fillet, dab dry and season with salt and pepper. Heat oil in a coated pan. Fry the meat in it all around for about 4 minutes. Take it out, wrap it in aluminium foil and let it rest for about 5 minutes.
3
Wash the chives and put some stalks aside for garnishing. Cut the rest into fine rolls. Mix with yoghurt, mayonnaise and lemon juice. Season the sauce with salt, pepper and a little sugar.
4
Pluck the salad into bite-sized pieces. Arrange on plates with the remaining salad ingredients and dressing. Cut the lamb fillets into slices at an angle and arrange on top. Garnish with remaining chives.
5
It goes well with bread.