Little Lamb on Balsamic Vinegar Glace with Feta Cheese

from the peel, cut into cubes, add to the whipped cream form and season with salt, pepper and nutmeg. Reduce the balsamic vinegar very much. Cut the lamb fillet in half, season with salt, pepper and herbs de Provence and roast in a frying pan.

Cut the feta into slices, place on top of the meat and bake in the oven at 200 °C. Cut the zucchini into slices, cut the skin in a star shape, season with salt, pepper and herbs de Provence and roast in a frying pan with olive oil.

Cut the mushrooms into small pieces, sauté them in a frying pan with herbs, pepper, salt of Provence and oil and finally add fresh chives. Add the chives to the potatoes. Mix the balsamic vinegar with butter and add a little sugar.

Put the mushrooms, zucchini and potatoes on a plate, place the lamb fillet on top and surround everything with the sauce.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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