1. blanch beans in boiling hot, sufficiently salted water, then quench in iced water.
Sauté lamb fillets briefly on all sides in olive oil. Add rosemary and thyme sprigs, garlic and shallots. Season meat with salt and pepper, reduce frying temperature and roast fillets very gently until done.
For the beans, fry the bacon in olive oil, add the shallots and garlic and fry. Add beans, season with salt and pepper. Stir in tomatoes and parsley.
Arrange the lamb fillets together with the beans and garnish with small sprigs of rosemary.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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