Lamb salmon with thyme beans

Name: Lamb salmon with thyme beans
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 125 g white beans (canned); 1 Onion; 1 small clove of garlic; 2-3 stem(s) Thyme; 75 g Lamb salmon or filet (loin of lamb); 1/2 tsp (3 g) Olive oil; 7-10 Tbsp salt, black pepper; 100 g strained tomatoes; 7-10 Tbsp Marjoram and thyme; 7-10 Tbsp to garnish; 1 (approx. 25 g) Disc; 7-10 Tbsp Baguette-Brot

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

125 g white beans (canned)
1 Onion
1 small clove of garlic
2-3 stem(s) Thyme
75 g Lamb salmon or filet (loin of lamb)
1/2 tsp (3 g) Olive oil
7-10 Tbsp salt, black pepper
100 g strained tomatoes
7-10 Tbsp Marjoram and thyme
7-10 Tbsp to garnish
1 (approx. 25 g) Disc
7-10 Tbsp Baguette-Brot

Directions

1
Rinse the beans and let them drain. Peel onion and garlic. Cut onion into rings, garlic into cubes. Wash the thyme, remove the leaves
2
Wash the lamb salmon, dab dry. Brush a small coated pan with oil and heat it up. Fry the meat in it for 3-4 minutes on each side. Season with salt and pepper. Take out and keep warm
3
Sauté the onion and garlic in the frying fat. Add tomatoes, beans and thyme. Simmer everything for about 5 minutes and season to taste. Arrange everything and garnish if necessary. Eat bread with it
4
Lamb salmon and lamb fillet are the leanest cuts of lamb. Both are cut from the back and completely freed of fat, tendons and silver skin. They are very tender and therefore ideal for roasting and grilling. 100 g contain only about 4 g fat