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Lamb medallions with feta crust

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	hard / costly
Number of people:	12
Ingredients:	Approximately 250 g feta cheese 6 Lamb medallions back 12 potatoes 3 tablespoons grated white bread 300 g beans 6 tomatoes 1 ½ leeks 12 slices bacon 150g butter 3 egg yolks 3 shallots 3 sprigs of rosemary Oil and ghee for frying Pepper salt kitchen string

Preparation:

Wash the potatoes first, then cook with the skin. Mix the grated bread with the feta cheese, egg yolks and butter, formed into a roll, wrapped in plastic wrap and put it in the refrigerator.

In the meantime, wash the beans, then break them up. Cut the leeks into strips, 3cm wide and 20 cm long. Blanche both ingredients.

Now cut the tomatoes into quarters and remove the seeds. Wrapped the lamb medallions with bacon and fixes it with kitchen twine.

Slice the potatoes while unpeeled and fry them in a pan until crisp on both sides. Add the rosemary and a little oil. Then season with pepper and salt.

Then heat the butter in a pan, add the medallions and fry them for 3 minutes each. Remove from the stove and let them stand in an overproof dish. Now preheat the oven to 190 ° C. Put 1 slice of sheep cheese on each medallion and put it in the oven for 4 minutes.

Cut shallots into small cubes and put, along with the quartered tomatoes and beans into a pan with some heated butter. Season with salt and pepper, then sprinkle the rest of the sheep cheese on it. Serve the lamb medallions with the potatoes and green beans.