Lamb fillet with quails’ eggs and spring leaves

1. 1

   To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2-3 minutes until tender, then drain.

2. 2

   Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside.

3. 3

   To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil.

4. 4

   Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve.

5. 5

   Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk.

6. 6

   To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately.

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.