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🍽️ Lamb Medallions on Stuffed Artichoke Hearts

162 kcal · 30 min · 4 servings

Ingredients

• 3 tomatoes
• 2 small shallots
• 4 sprigs thyme (possibly more for garnish)
• 2 tbsp olive oil
• 240 g artichoke hearts (8 artichoke hearts; from jar or can)
• 30 g large green olives (pitted; 6 large green olives)
• 2 tsp rose balsamic vinegar
• salt
• pepper
• 1 pinch sugar
• 2 garlic cloves
• 150 g lamb fillet (2 lamb fillets)
• 20 g pine nuts (1 tbsp)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem areas from the tomatoes in a wedge shape.
3. 3. Pour boiling water over the tomatoes in a bowl.
4. 4. Let the tomatoes sit in the hot water for two minutes.
5. 5. Drain the hot water.
6. 6. Rinse the tomatoes immediately under cold water.
7. 7. Peel the skin off the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Remove the inside (seeds and pulp) from the tomato halves.
10. 10. Cut the firm fruit flesh of the tomatoes into very small cubes.
11. 11. Put the tomato cubes into the bowl.
12. 12. Peel the shallots.
13. 13. Finely chop the shallots.
14. 14. Wash the thyme sprigs.
15. 15. Shake the thyme sprigs dry.
16. 16. Set aside three thyme sprigs.
17. 17. Strip the leaves off the three selected thyme sprigs.
18. 18. Add the chopped shallots to the tomato mixture.
19. 19. Add the stripped thyme leaves to the tomato mixture.
20. 20. Add one tablespoon of olive oil.
21. 21. Mix everything well together.
22. 22. Let the artichoke hearts drain well.
23. 23. Chop the olives coarsely.
24. 24. Add the chopped olives to the tomato mixture.
25. 25. Mix the mixture well again.
26. 26. Add balsamic vinegar.
27. 27. Season with salt.
28. 28. Season with pepper.
29. 29. Add a pinch of sugar.
30. 30. Take the drained artichoke hearts.
31. 31. Fill each artichoke heart with one tablespoon of the tomato mixture.
32. 32. Peel the garlic cloves.
33. 33. Halve the garlic cloves.
34. 34. Rinse the lamb fillet.
35. 35. Pat the lamb fillet dry with kitchen paper.
36. 36. Cut the lamb fillet into four thick slices (medallions).
37. 37. Lightly salt the lamb medallions.
38. 38. Lightly pepper the lamb medallions.
39. 39. Take the remaining olive oil.
40. 40. Put the halved garlic cloves into a large pan.
41. 41. Put the last thyme sprig into the pan.
42. 42. Heat the oil with garlic and thyme in the pan.
43. 43. Fry the lamb medallions in the pan.
44. 44. Fry each side of the medallions for one to three minutes.
45. 45. Pay attention to whether the meat should be pink or well-done to adjust the time.
46. 46. Take one lamb medallion.
47. 47. Place the medallion on a stuffed artichoke heart.
48. 48. Garnish the dish with the remaining tomato mixture.
49. 49. Sprinkle pine nuts over it.

Nutrition per serving

• kcal: 162
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 4 g