Lamb loin with lettuce and edible flowers
Ingredients
- Ingredients
- 200 grams Oak leaf lettuce
- 2 Tbsps lemon juice
- 5 Tbsps olive oil
- Sea salt
- freshly ground peppers
- organic Calendula flower (to taste)
- 8 sun-dried Tomatoes (in oil)
- 600 grams Lamb loin
- salt
- freshly ground peppers
- ½ tsp dried rosemary
- 1 garlic clove
- 3 Tbsps olive oil (for frying)
- 100 milliliters dry Red wine
- 4 Tbsps balsamic vinegar
Preparation steps
Trim the lettuce, rinse, spin dry and tear into bite-sized pieces. Whisk lemon juice with the olive oil and season with salt and pepper. Rinse the marigold blossoms and shake dry.
Drain the sun-dried tomatoes and cut into strips. Rinse the lamb, pat dry and season with salt, pepper and rosemary. Peel the garlic clove.
Heat the olive oil in a pan, add the lamb and the garlic and brown on all sides for 4-5 minutes. Deglaze with the red wine and balsamic vinegar, remove the meat, bring wine to a boil and simmer for 2 minutes. Remove from heat.
Add the lamb and the tomatoes and let stand for 5 minutes.
Arrange lettuce and marigold blossoms on plates, cut the lamb into slices and serve with the sauce next to the salad. Drizzle salad with the dressing and serve immediately.