Lamb salmon with herb crust

1.

Wash the potatoes and cook in boiling water for about 15 minutes. Then quench cold and peel. In the meantime, wash the lamb salmon and pat dry. Heat 1-2 tablespoons of oil. Fry the lamb vigorously on each side for about 3 minutes. Season with salt and pepper and place on a baking sheet. Wash the herbs for the crust. Strip the rosemary needles and thyme leaves from the stems. Roughly chop the parsley. Debark and dice toast. Peel the garlic, press through a garlic press. Puree the herbs and toast. Mix in the egg and garlic. Season with salt and pepper. Spread over the lamb salmon and press firmly. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 10 minutes. Fry the potatoes in 2 tablespoons of hot oil, turning, for about 8 minutes. Season with salt and pepper. Cook the beans in boiling salted water for 4-5 minutes, drain. Heat the hollandaise while stirring, refine with lemon zest. Slice the lamb, arrange on plates with the potatoes, beans and sauce. Serve garnished with rosemary