Herb lamb saddle with beans
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp 800 g-1 kg potatoes
- 2 tablespoons (40 g) Butter
- 2 medium-sized onions
- 2 Garlic cloves
- 1 collar Parsley
- 1-2 stem(s) Rosemary
- 2-4 Stem(s) Thyme
- 2 discs Toast
- 7-10 Tbsp salt, pepper
- 1-1.2 kg Saddle of lamb (fresh or frozen)
- 3-5 Tbsp oil, 1 tablespoon tomato paste
- 400 ml Lamb stock or clear broth (glass)
- 1/8 l dry red wine
- 500-600 g frozen green beans
- 50 g streaky smoked bacon
- 150 g cherry tomatoes
Directions
- 1
Peel, wash and slice the potatoes
- 2
Melt the butter and let it cool down. Peel and chop onions and garlic. Wash and pluck the herbs. Chop bread, parsley, half garlic and half rosemary finely in the universal chopper. Stir in liquid butter. Season with salt and pepper
- 3
Wash the meat and pat dry. Heat 1-2 tablespoons of oil in a flat roasting pan on the stove. Brown the meat well in it, season. Take out. Sauté half of the onion and the rest of the garlic in the frying fat. Briefly sauté the tomato paste in it. Add stock, wine and thyme. Bring everything to the boil and simmer for 1-2 minutes
- 4
Spread the herb mixture over the meat and place in the roaster. Roast in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 25-30 minutes
- 5
Fry the potatoes in 2-3 tablespoons of hot oil for about 20 minutes. Season, fry the rest of the rosemary briefly. Steam the beans covered in little boiling salted water for about 15 minutes
- 6
Finely dice the bacon and fry until crispy. Fry the remaining onion briefly. Wash the tomatoes, possibly halve them and braise them for about 2 minutes. Drain the beans and toss in the hot bacon mixture. Let the meat rest for about 5 minutes and cut it open. Arrange everything
Nutrition Facts
650 kcal
40 g
34 g
37 g
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