Saddle of Carinthian Pasture Lamb with Mediterranean Vegetables

Season the trimmed lamb with salt, thyme, garlic and pepper. Fry in a hot pan in a little butter or oil until pink. Remove, wrap in aluminum foil and keep warm. Dust the roasting residue with a little flour, add the tomato puree, fry briefly and deglaze with red wine. Add some soup and let it boil down. If necessary, season with salt, thyme and garlic, stir in cold butter flakes and thicken the sauce. Cut the lamb fillet into thin slices, place on warmed plates and pour the sauce over it. Serve with Mediterranean vegetables and sprinkle with freshly chopped basil. For the Mediterranean vegetables, cut the melanzani into small cubes, salt and let stand for 20 minutes. Then dry with kitchen paper. Cut potatoes and zucchini into equal cubes. Peel the skin from the thicker end of the celery stalk and cut into slices. Cut onions into cubes. Cut tomatoes into quarters, remove seeds and puree in a blender. Now fry the melanzani, zucchini and celery in hot olive oil for about 2 minutes, stirring constantly, and remove again. Add potato cubes to frying oil and fry for about 5 minutes. Add onions and garlic and fry briefly. Add white wine, tomato puree, melanzani, zucchini and celery and cook for about 8 minutes. Season to taste with salt and pepper.

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