Lamb Skewers with Jerusalem Artichoke and Tamarillo Slices


Rating: 3.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:











Instructions:

For the lamb skewers on Jerusalem artichoke and tamarillo slices, cut the lamb fillet into small pieces, season, put on wooden skewers and fry in olive oil and a clove of garlic.

Season the tamarillo slices, sauté in butter and deglaze with balsamic vinegar. Briefly sauté the top third of the tamarillos in olive oil as a garnish and position on the edge of the plate.

Blanch the princess beans in salted water, strain and toss in salt, pepper, garlic and thyme.

Fry the peeled and finely sliced Jerusalem artichoke in plenty of fat and season with salt.

Arrange the lamb skewers on the Jerusalem artichokes and tamarillo slices and serve.

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