people)
Ingredients:
-
500
G
Polish beans
-
1
people
crushed sweet
-
1
people
chopped mint
-
3
flat peach
-
a little lemon juice
-
2
pieces
rump of sheared mutton
-
a little honey
-
1
finger
garlic
-
2
large tomato
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Herbs of Provence
-
salt
-
bell pepper
-
Kant
-
olive oil
-
to taste: herbal oil
Cut the beans into bite-sized pieces and cook for about 10 minutes. Wash in ice water and drain. Halve, toss and grill the peaches for a few minutes. They should be slightly soft around the edges and have light toast marks. Cut the peaches into bite-sized pieces or wedges and add to the bowl with the beans. Remove the stems from the herbs and chop them. Mix everything with lemon juice and olive oil, season with salt, pepper and sugar.
Remove the skin and tendons from the lamb shank. Cut the garlic cloves in half and rub them into the meat. Then brush lightly with olive oil or herb oil. Then place on the grill. First, grill it sharply, then cook it on the side for about 5-6 minutes on low heat. Turn several times. The core of the lamb’s thigh should be pink and the core temperature should be around 55-58 degrees. Finally, drizzle with a little honey and sprinkle with salt and pepper. Let it rest for a while.
For grilled tomatoes, it’s best to use Vierländer plate or steak tomatoes. Cut the tomatoes in half and place them cut side up on the grill. Sprinkle the cut surfaces with herbes de Provence, salt and sugar and drizzle with olive oil. Grill for about 3-4 minutes. They should still have a solid structure and not fall apart.
Carve the meat and serve with bean salad and grilled tomatoes.
Tip: Prepare the herbal oil
Use aromatic herb oil for grilled meat or vegetables. To do this, mix olive oil with lemon peel, Mediterranean herbs, ginger slices and crushed garlic cloves. Let the oil steep for at least 1-2 days. Butter will keep well in the refrigerator for 1 week.
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