Ingredients: (for two people)

- 300g new potatoes

- Salt, rosemary, thyme

- 4 spring onions

- 100g bacon

- 300g lamb fillet

- Olive oil, vinegar

- Chimichurri

Preparation:

1) Preheat the grill and put some olive oil on the grill plate.

2) Prepare the chimichurri: Mix 2 tablespoons of chimichurri powder with some olive oil and vinegar and let it steep.

3) Halve the potatoes and fry them on the grill plate, season with salt.

4) Sear the lamb fillets on the grill over high heat.

5) Remove the root end of the spring onions and outer leaves. Then wrap the spring onions with bacon and fry them on the grill.

6) Add rosemary and thyme to the potatoes.

7) Once the lamb fillet is well seared, crank up the grill grate and slow cook.

8) Serve the lamb fillet with chimichurri. Arrange rosemary potatoes and spring onions as a side dish.

We wish you a lot of fun grilling and bon appétit.

A round of applause for the grill master!

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