Marinaded loin of lamb

500 g  sirloin of lamb
For the first marinade:
2 tbsp  soy sauce
2 tbsp  olive oil
1 tsp  salt
1 tsp  sugar
For the second marinade:
½ dl  white wine vinegar
½ dl  water
2 dl  oil
1 tsp  salt

black pepper from a mill, chopped parsley and garlic to taste
Mix the ingredients for the first marinade together and leave the meat in it for a few hours. Dry the meat and brown it in a pan. If you wish, you can roast it in a 175°C oven for about 10 mins. Cool the meat down and cut it into slices. Allow to stand in the second marinade, preferably overnight, before serving.

Grilled vegetables

1  aubergine
1  small marrow
1  red pepper
spring onions with their stems
2 tbsp  oil
salt, black pepper and chopped fresh thyme

Dice the aubergine and marrow and cut the spring onions and red pepper into segments. Heat the oil in a griddle pan. Fry the onion and pepper first and then add the aubergine and marrow a moment later. Turn the vegetables over until they are cooked on all sides. They should be tender but not too soft. Season with salt, black pepper and fresh herbs.

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