Lamb chops with pepper beans and spiced potatoes
easy
60 mins
60 mins
Ingredients
- 4 Shallots
- 1 TEASPOON green peppercorns
- 20 g Butter
- 200 g Whipped cream
- 100 ml white ground sauce
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Lemon juice
- 800 g Potatoes
- 600 g green beans
- 2 TEASPOONS Cajun spice (e.g. from the Zanzibar)
- 6 TABLESPOONS good olive oil
- 4 Garlic cloves
- 12 Lamb chops
Directions
- 1
For the pepper sauce, peel and dice the shallots. Coarsely crush the peppercorns in a mortar. Melt butter in a pot. Sauté shallots in it. Add peppercorns and fry briefly. Deglaze with cream and white sauce.
- 2
Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and lemon juice.
- 3
Wash the potatoes thoroughly and boil them with their skins in water for about 20 minutes. Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 12 minutes.
- 4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and quarter potatoes. Season with salt, pepper and 1 tsp. Cajun spice. Mix with 4 tablespoons of oil and bake in the oven for about 20 minutes until golden brown.
- 5
Peel the garlic and cut into thin slices. Wash the lamb chops and dab them dry. Season with salt, pepper and 1 teaspoon Cajun spice. Heat 2 tablespoons of oil in a frying pan. Fry the chops on each side at medium heat (not too hot, so that they do not burn) for 2-3 minutes.
- 6
Fry the garlic briefly.
- 7
Drain the beans and let them drip off. Boil up the pepper sauce and toss the beans in it. Serve with lamb chops and potatoes.
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