Lambsirloin with mediterranean potatoe salad

Today it was a really sunny day - one of the first really springtime days.... So I decided to get a little bit out  of the city and drive to the countryside and by the way visit my sister. On the way to her, my attention was captured by an advertisement from a butcher for organic lambsirloin. It really looked tempting....and of course I bought it and brouht also some of it as a little present to my sister.... To prolong the "sunny feeling" I decided to prepare the lamb in a mediterranean way. First I marinated it in a marinade of olive oil and the lamb mix rub from Nomu for about 4 hours. Meanwhile I cooked some small potatoes (about 500 g) . Then let them cool down some few minutes before you cut them in chunky pieces. During the cooking time of the potatoes, cut in small cubes 2-3 stams from a celery and 1/2 of an medium sized onion. Furthermore you  need some salt, pepper, olive oil, about 2 - 3 tablespoons capers  and 50 g cored olives (I cut them also in pieces). Put your celery, potatoes, onion, capers, olives in a bowl, season with salt and pepper and mix all together with 4 - 5 tablespoon of Verjus (or wine vinegar or lemon juice.. I think I would then use a little bit less amount) and 2 tablespoon olive oil  (the amount of oil and vinegar / Verjus depends on your taste..). Heat up a grillpan and roast your lambsirloin on every side for some minutes (time depends upon your taste: if you like it more well done or a little bit rosé in the middle). Serve the sirloin together with the almost slightly warm potatoe salad.

Minced Meat Appetizer

As I had not used all the puff pastry last time when I made my Peanut cracker I was thinking about a "utilization" for the rest. There was also a rest of minced meat and as I was not in the mood for a really great dinner but more for some different small snacks.... I decided to do those cute little minced meat Appetizer.                                                  You need:  Puff Pastry (275 g), 1 medium sized onion, 250 g minced meat,  3 teaspoon tomatopaste concentrate, little bit of oil, chive  and 1 small egg. Salt, pepper and dried oregano to season your minced meat.                                         

                                                     1. Cut the onion into small cubes and fry them in a pan with some oil until they are golden brown. Add the minced meat, the tomato paste and roast all before you season to your taste with salt, pepper, and dried  oregano. 2. Let cool down your meat for some minutes                                                                                               3. Meanwhile you cut the puff pastry into squares and preheat the oven to 200 C.  4. Cut the puff pastry into squares and put on every square 1 teaspoon of the prepared minced meat. Than wrap the pastry over the meat to form a sort of a small package.                                                   

5. Pour some hot water in a bowl and put the chive for about 30 sec in the water. So you will get a softened, flexible chive that you can  wrap around your puff pastry packages.  Paint all over those packages with the beaten egg using a baking brush. Put those packages on a oven tray armed with parchment paper and bake for about 20 minutes.
Serve warm or cool as ever you like.....