Kitchen Herb Lamb Salmon on Colorful Vegetables

Clean or peel vegetables, rinse and cut into fine cubes. Peel and finely dice onion and garlic. Rinse and chop kitchen herbs, except for a small bit for garnish.

Heat 2 tbsp. oil in a saucepan. Sauté vegetable cubes and onion briefly, turning. Extinguish with 125 ml water and Noilly Prat. Mix in clear soup, bring to a boil and simmer everything together for 6-8 min with the lid closed. Season to taste with salt and freshly ground pepper.

Rinse the meat, dry it. Fry in 1-2 tbsp. hot oil for 6-8 min. on all sides. Season with salt and pepper. Fry kitchen herbs and garlic briefly. Turn the meat to the other side. Arrange everything. Garnish with remaining herbs. Serve with roasted potatoes.

Lamb salmon is rather the name for the cutlet removed from the back of the lamb, with the fat and tendons removed. Lamb salmon is usually offered in larger pieces and is suitable for short roasting or grilling.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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