Lamb medallions with wild garlic sauce


  • 720 grams lamb fillets
  • 50 milliliters white wine
  • 4 leaves of ramson
  • 200 milliliters cream
  • 800 grams green beans
  • 20 slices of smoked bacon
  • olive oil
  • salt
  • pepper

Preparation method (receipt)

Clean and wash the green beans, blanch in salted boiling water for 7 minutes. Wrap 7 pods in a slice of bacon, put the rolls obtained in the form of heat-resistant, bake for 10 minutes in a preheated 200 degrees oven. Cut mutton into medallions, lightly beat off, salt and pepper, fry in oil till they are slightly pink inside, take out. Pour in the white wine. Chop ramson, add to the pan, pour in the cream, bring to a boil, break with blender. Serve sauce for medallion and rolls with green beans.

lamb white wine garlic cream green beans bacon olive oil salt pepper