Lamb with green vegetables

Preparation:
• 2 pieces lamb tenderloin
(approx. 600
gr) or 4 lamb chops
• 2-3 tbsp olive oil
• 1 bunch spring
onions, sliced in rings
• 150 gr fine green
beans
• 150 gr peas
• 3 little gems, quartered
sliced *
• 185 ml chicken broth
• 2 ½ tbsp chopped mint
• essential oil lavender
• fleur de sel
• black pepper

* Roman green cauliflower is a very nice alternative

Preheat the oven to 200° C.

Cover a baking plate with baking paper.

Halve the eggplants and cut each half into 6-8 pieces. Scoop them with 80 ml olive oil. Arrange them side by side on the baking plate and grill them in 30 min golden brown.

Heat the remaining 20 ml olive oil in a large frying pan over low heat. Scoop the garlic and ginger to the flavors in about 30 seconds. Add the spices, harissa, pesto, honey and salt and arrange the eggplant pieces side by side in the pan. Glazing them about 5 minutes in the sauce, turn them two - three times. Caution: the honey burns quickly.

Spray 2 doses of essential oil lemon over the eggplant.

Scoop in a bowl and decorate the dish with coriander leaves and a handful of roasted pine nuts.

Add 1 dose of essential oil mint to the Greek yoghurt and stir.

Serve the eggplants hot with couscous and the yoghurt sauce.