Ingredients
- Saddle of lamb (with bone – 700-800g)
- Thyme – 100 g
- Rosemary – 50 g
- Parsley – 50g
- Toast – 2 Slices (crumbled)
- Garlic Clove – 1 (minced)
- Pine nuts (roasted – 1 tablespoon)
- Pinch of salt and freshly ground black pepper
- Parmesan Cheese – 2 tablespoons (ground)
- Olive oil
Paprika-Zucchini-Medley
- Zucchini – 2
- Pepper red – 1
- Garlic gloves – 3 (minced)
- Rosemary/Thyme
- Salt/Pepper
- Olive oil
Chickpea Patties
- Chickpea flour – 300 g
- Beef broth – 1200 ml
- Egg – 1
- Olive oil – 4 tablespoons
- Parmesan Cheese
- Pepper
Instructions
- Stir together bread crumbles, parsley, rosemary, parmesan cheese, pine nuts, the minced garlic glove as well as salt and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well and chill.
- Put oven rack in middle position and preheat to 200 C°.
- Season lamb with salt and pepper, then brown it well on all sides and turn off the heat. Roast for 25 mins until the lamb is cooked. Pack over the herb crust, drizzle with a bit more oil, and roast until the crust is golden.
Paprika-Zucchini-Medley
- Wash and dice zucchini and pepper. First, brown the pepper cubes in olive oil and add the zucchini cubes after some minutes. Little by little, add the garlic gloves, rosemary and thyme. Finally, season the vegetables with salt and pepper.
Chickpea Patties
- Put oven rack in middle position and preheat to 200 C°. Mix chickpea flour, beef broth and Parmesan Cheese with a hand-held blender and chill for 1 hour. Cover a baking tray with a plastic wrap, fill it with the chickpea mixture, cover it with aluminum foil and bake it for 35 minutes.