Lamb filet with green beans

Name: Lamb filet with green beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 800 g French beans; 4 Stem(s) Basil; 1 Rosemary stalk; 60 g Pine nuts; 70 ml Olive oil; 1 TABLESPOON grated parmesan cheese; 7-10 Tbsp Pepper; 400 g Lamb filets; 1 Garlic clove; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp fresh herbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
800 g French beans
4 Stem(s) Basil
1 Rosemary stalk
60 g Pine nuts
70 ml Olive oil
1 TABLESPOON grated parmesan cheese
7-10 Tbsp Pepper
400 g Lamb filets
1 Garlic clove
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp fresh herbs

Directions

1
Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime, clean and wash the beans and cut them into bite-sized pieces. Also cook in boiling salted water for about 20 minutes.
2
Wash the herbs and dab dry. Roast pine nuts. Puree the herbs, half of the pine nuts, 50 ml olive oil and parmesan. Season with salt and pepper. Wash the fillets and dab dry. Peel garlic and press it through a garlic press.
3
Heat the remaining oil. Fry garlic and fillets for 5-8 minutes, turning them over. Season with salt and pepper. Swirl beans in melted fat. Press the potatoes directly onto the plates using a potato ricer.
4
Drizzle pesto on it. Sprinkle with remaining pine nuts. Serve with the fillets and beans. Serve generously garnished with fresh herbs.