Lamb on Warm Swiss Chard Salad with Grapes

Ingredients

• 500 g Swiss chard (2 stems)
• 300 g red grapes
• 1 Garlic clove
• 5 g mixed herbs (1 handful; oregano, thyme)
• 2 tbsp olive oil
• 50 g panko breadcrumbs
• 500 g lamb steak (e.g., from the shank)
• Salt
• Pepper
• 50 ml Apple Juice
• 1 tbsp Apple cider vinegar
• 100 g feta (45% fat in dry matter)

Instructions

1. 1.

   Clean, wash and pat dry the Swiss chard. Cut stems and leaves separately into small pieces. Wash grapes, pat dry and halve them, removing seeds if necessary. Peel garlic and finely dice it. Wash herbs, pat dry and finely chop.

2. 2.

   Heat 1 tbsp oil in a pan. Fry breadcrumbs with garlic and herbs for 2–3 minutes over medium heat until golden brown; remove and place in a small bowl.

3. 3.

   Wipe out the pan. Heat remaining oil. Pat lamb dry, season with salt and pepper, and sear on both sides for 2–3 minutes each at medium heat. Remove from pan, cover and rest for 5 minutes.

4. 4.

   Reheat the pan. Deglaze the fond with apple juice and reduce it over medium heat for 5 minutes. Add grapes and chard stems and cook for 3 minutes. Then add chard leaves and steam together for 4 minutes. Drizzle everything with vinegar and season the warm salad with salt and pepper.

5. 5.

   Spread the Swiss chard on a plate. Slice lamb into ~2 cm wide strips and arrange over it. Sprinkle with breadcrumb mixture and crumble feta on top.