Cutlet of Sylt dike lamb with Ajvar cream, beans au gratin and thyme potatoes

Name: Cutlet of Sylt dike lamb with Ajvar cream, beans au gratin and thyme potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6–10 Mint leaves; 100 g Ajvar (Paprika spice paste; glass); 50 g Fresh cream; 7-10 Tbsp salt, pepper; 1-2 TEASPOONS Lemon juice; 400 g Cutting beans; 7-10 Tbsp coarse pepper; 7-10 Tbsp Cajunstyle spice mix; 1 Shallot; 4 TABLESPOONS White wine; 3 fresh egg yolks; 250 g Butter; 7-10 Tbsp Lemon juice; 750 g baby potatoes; 7-10 Tbsp Salt and coarse salt; 6 Stem(s) Lemon thyme; 4 TABLESPOONS Oil; 2 Garlic cloves; 12 Lamb chops (cut from the loin); 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
not easy

RATING

hearty,Meat & Poultry,advanced,Meat,Lamb,Vegetables,Potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6–10 Mint leaves
100 g Ajvar (Paprika spice paste; glass)
50 g Fresh cream
7-10 Tbsp salt, pepper
1-2 TEASPOONS Lemon juice
400 g Cutting beans
7-10 Tbsp coarse pepper
7-10 Tbsp Cajunstyle spice mix
1 Shallot
4 TABLESPOONS White wine
3 fresh egg yolks
250 g Butter
7-10 Tbsp Lemon juice
750 g baby potatoes
7-10 Tbsp Salt and coarse salt
6 Stem(s) Lemon thyme
4 TABLESPOONS Oil
2 Garlic cloves
12 Lamb chops (cut from the loin)
7-10 Tbsp Aluminium foil

Directions

1
For the Ajvar cream, wash mint, dab dry and chop finely. Mix the ajvar, crème fraîche and mint. Season to taste with salt, pepper and lemon juice.
2
Cut the ends off the beans, wash and drain the beans. Simmer in salt water for about 10 minutes. Then drain and rinse in ice water (water with ice cubes) for 2-3 minutes, this way they keep their colour.
3
Drain the beans. Season to taste with salt, coarse pepper and Cajun spice. Place in an ovenproof dish.
4
For the hollandaise sauce, peel and chop the shallot. Boil down (= reduce) 4 tablespoons of water, wine and shallots in the pot at approx. 1⁄3 and let it cool down. Then pour through a fine sieve. Whisk this reduction with egg yolk and whip in a hot water bath until thick and creamy.
5
Melt the butter. Let it cool down a little. Stir the butter slowly into the egg mixture first, then speed up. In any case, stir continuously to create a lump-free sauce. Season with salt, pepper and lemon juice.
6
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Wash the thyme, shake dry and remove the leaves. Drain the potatoes well. Heat 2 tablespoons of oil in a large frying pan.
7
Fry the potatoes in it all around for about 10 minutes. Season with coarse salt and thyme.
8
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel garlic and cut into thin slices. Wash chops, dab dry. Season with salt and pepper. Heat 2 tablespoons of oil in an ovenproof pan.
9
Fry the garlic until golden brown. Take it out. Fry the chops for 1-2 minutes on both sides. Bake in a hot oven for 6-8 minutes. Take out, wrap in aluminium foil and let it rest for a short time.
10
Turn on the oven grill. Spread the hollandaise sauce on the beans and gratinate in the oven for 2-3 minutes. Serve with Ajvar cream and garlic.