Poached Lamb

Simmer the stock with sprigs of rosemary for 10 minutes. Season well with salt and pepper. Rinse the herbs, pluck off the leaves and finely chop. Set aside 4 tablespoons. Combine the rest of the herbs with chopped hard-boiled egg, oil, lime juice, salt, pepper and a pinch of sugar. Poach the lamb fillet in seasoned stock for 10 minutes (do not boil!). Roll the lamb in the egg white and coat with the remaining herbs. Cut the meat into slices and serve with the herb sauce.