Gigot Tranches on Balsamic Vinegar Vegetables

A bean recipe for every taste:

Place the gigot tranches on platter. For the marinade, stir all the ingredients, pour over the meat and marinate it in the refrigerator for at least 1 hour with the lid closed.

Rinse the vegetables, prepare them (e.g. peel them, remove woody parts and dirt), cut them into small pieces or strips. Prepare beans ready for cooking, halve or cut into thirds, blanch briefly in salted water. Remove the skin from the onion, chop finely, sauté briefly in oil (large wok or frying pan), add the vegetables and steam for 6-8 minutes, turning until crisp. Extinguish with aceto and a little water, season and simmer a little. Take the meat out of the marinade, fry it in the hot oil on each side at the beginning, then at a lower temperature for a few minutes (lamb may still be slightly pink). Arrange vegetables and meat on the spot.

Preparation time: about 40 min (+ 1 hour marinate meat).

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