Serves

4

Information

Preparation Time: 10 min. Cook Time: 25 min.

Ingredients

1 pack green beans • 200g assorted mushrooms • 100 ml balsamico vinegar • 1 jar grilled sweet pepper • 1 jar artichoke hearts • 1 jar pearl onions • 800g saddle of lamb with bone • Thyme • 2 garlic cloves • Olive oil • Flor de sal • Freshly ground white pepper

Method

Clean the saddle of lamb and score triangle marks in the skin • Season with flor de sal and freshly ground pepper • Fry in a preheated pan with some thinly diced garlic and thyme and place in the oven, preheated to 160ºC, for at least 12-14 min • During this time turn the saddle 4 or 5 times • Empty the jars of onions, sweet peppers and artichokes through a colander and discard the liquid • Sauté the onions with the balsamic vinegar in a non-stick pan and season with the flor de sal • Cook the green beans in salted water • Clean the mushrooms and cut into quarters • Sauté the mushrooms in a non-stick pan with some olive oil and season with flor de sal and pepper • Add the halved artichokes, sweet peppers (cut into small pieces) and green beans • Arrange all the vegetables in a copper pan or on a large platter and place the saddle in the middle