Lamb carrée with green beans

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and finely dice the soup vegetables. Peel and finely dice the onion. Peel garlic and press it through a garlic press. Wash thyme, dab dry and pluck leaves from the stalk. Wash the meat, dab dry and rub with salt and pepper. Place the meat, soup vegetables, onion and garlic on a fat pan and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 45-50 minutes.

2. 2

   After about 20 minutes of cooking time, deglaze with broth. Wash the tomatoes, sprinkle with 1/4 of the thyme and place them on the fat pan 12 minutes before the end of the cooking time. Sprinkle the rest of the thyme over the roast. In the meantime, wash the potatoes and cook in boiling salted water for about 20 minutes. Clean the beans, wash them, cut them into pieces and also cook them in boiling salted water for about 15 minutes. Drain the potatoes, rinse them, peel them and cut them into quarters lengthwise. Heat the oil in a pan and fry the potato quarters in it while turning over medium heat for about 8 minutes. Season with salt and pepper. Remove the meat from the oven, remove the tomatoes from the fat pan, sprinkle with coloured pepper and keep warm. Cover the meat and let it rest for about 5 minutes. In the meantime, deglaze the meat with cream, let it boil down in a saucepan for about 2 minutes and season with salt and pepper.

3. 3

   Drain the potatoes, rinse them, peel them and cut them into quarters lengthwise. Heat the oil in a pan and fry the potato quarters in it while turning over medium heat for about 8 minutes. Season with salt and pepper. Remove the meat from the oven, remove the tomatoes from the fat pan, sprinkle with coloured pepper and keep warm. Cover the meat and let it rest for about 5 minutes. In the meantime, deglaze the meat with cream, let it boil down in a saucepan for about 2 minutes and season with salt and pepper. Cut the meat open. Drizzle beans with sauce, arrange potatoes, tomatoes and meat on a plate and serve garnished with parsley as desired

Nutrition Facts

KCAL
940 kcal

CARBS
37 g

FATS
71 g

PROTEINS
36 g