ca. 550 g New Zealand lamb fillet (ca. 8 pieces; frozen)
6 tbsp oil
2 garlic cloves (coarsely chopped)
basil
125 g soft butter
salt
zest of half a organic orange
300 g broad beans (frozen)
200 g runner beans
250 g cherry tomatoes
1 shallot
4 tbsp light balsamic vinegar
black pepper
Instructions
1. Cut the lamb fillet into about 6 equal pieces. Mix them with 3 tablespoons of oil and garlic. Let the meat pieces marinate under a cover at room temperature for 1 hour.
2. Finely chop the basil leaves. Beat the butter until creamy and stir in the basil. Season the mixture with salt and orange zest. Set the butter aside.
3. Cook the broad beans in salted water according to the package instructions. Drain them, shock them with cold water, and let them drain. Trim the snap peas and cook them in salted water for approx. 7 minutes. Shock them with cold water as well and let them drain.
4. Wash the tomatoes and halve them. Peel the shallot and dice it finely. Whisk together vinegar, salt, and pepper. Gradually stir in 3 tablespoons of oil. Mix the sauce with the shallot, beans, and tomatoes.
5. Pat the marinade off the lamb. Thread the meat pieces onto skewers and season with salt and pepper. Fry the skewers in a hot pan for approx. 2 minutes on all sides. Arrange them on the salad, top with some basil butter, and serve with toasted white bread.
Nutrition per serving
kcal: 610
Protein: 40 g · Fett/Fat: 40 g · Carbs: 20 g
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