Quick, refined Prepare snow peas (ready to cook, e.g. peel, remove woody parts and dirt). Peel and chop the shallot.
Heat the butter and sauté the shallot. Add the snow peas, season lightly with salt, and meanwhile steam for five to eight minutes until crisp-tender, perhaps adding a tiny bit of water.
For the sauce, stir together salt, vinegar, juice of one lemon, pepper and oil. Finely chop the shallot and add to the sauce form with the herbs.
Season the lamb fillets with salt and pepper and roast them in the clarified butter for two to three minutes on each side, depending on their thickness.
Mix the warm kefen with the sauce and arrange on plates. Cut the lamb fillets diagonally into slices and arrange on the leaf salad.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!