Winter salad with lamb fillet

Name: Winter salad with lamb fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Mini Romaine lettuce; 100–150 g Lamb's lettuce; 150 g cherry tomatoes; 2 Oranges; 1 Garlic clove; 1 sprig of rosemary; 3-4 Tbsp Walnut kernels; 4 (approx. 300 g) Lamb filets; 4-5 Tbsp Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS Vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Mini Romaine lettuce
100–150 g Lamb's lettuce
150 g cherry tomatoes
2 Oranges
1 Garlic clove
1 sprig of rosemary
3-4 Tbsp Walnut kernels
4 (approx. 300 g) Lamb filets
4-5 Tbsp Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS Vinegar

Directions

1
Clean, wash and drain salads well. Cut romaine lettuce into strips. Wash and quarter tomatoes. Peel 1 orange so that the white skin is completely removed. Halve the orange lengthwise and cut into slices.
2
Squeeze the rest of the orange. Peel garlic and cut into slices. Wash the rosemary, pluck off the needles and chop roughly. Chop nuts coarsely.
3
Pat the lamb filet dry. Fry in 1 tbsp. hot oil all around for approx. 5 minutes. Fry garlic and rosemary briefly. Season. Remove the fillet.
4
Heat 1 tablespoon of oil in the frying fat. Roast the nuts in it. Deglaze with orange juice and vinegar. Season with salt, pepper and some sugar. Fold in 2-3 tbsp. nut oil. Cut the lamb filet into slices. Mix the salad ingredients with the marinade.
5
Arrange the fillet on top.