Fillet of Lamb with Shaved Vegetables

Peel and grate the kohlrabi, carrots and onion. Heat 1 tablespoon of oil in a pan. Sauté the vegetables for 1-2 minutes while stirring, and add salt, pepper and a little broth. Allow to simmer for about 10 minutes, half covered. Add more broth if necessary.

Rinse the lamb, pat dry, and season with salt and pepper. Heat the remaining oil in another pan, and brown the lamb on all sides for 4-5 minutes. Remove lamb from the pan while still pink inside, wrap in aluminum foil and allow to rest.

For the seasoning (gremolata) chop the garlic finely. Rinse the lemon under hot water, pat dry, grate the zest into a bowl and squeeze the juice into a separate bowl. Rinse the mint, shake dry and chop leaves. Mix the mint with the lemon zest and garlic, and season with lemon juice and salt to taste.

Rinse the parsley, shake dry, chop leaves, and add to the vegetables. Add salt and pepper to taste.