Lamb loin with herb crust with green beans and roast potatoes

Name: Lamb loin with herb crust with green beans and roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Potatoes; 600 g green beans; 150 g cherry tomatoes; 50 g streaky smoked bacon; 2 tablespoons (40 g) Butter; 2 medium-sized onions; 2 Garlic cloves; 1 collar Parsley; 1-2 Branches of rosemary; 2-4 Stem(s) Thyme; 2 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Cremagliere di agnello con ossa di costola lunghe (ca. 500 g ciascuna; se necessario, ordinare in anticipo dal macellaio); 3-5 Tbsp Oil; 1 TABLESPOON Tomato paste; 1 glass (400 ml) Lamb stock; 1/8 l dry red wine

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Potatoes
600 g green beans
150 g cherry tomatoes
50 g streaky smoked bacon
2 tablespoons (40 g) Butter
2 medium-sized onions
2 Garlic cloves
1 collar Parsley
1-2 Branches of rosemary
2-4 Stem(s) Thyme
2 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Cremagliere di agnello con ossa di costola lunghe (ca. 500 g ciascuna; se necessario, ordinare in anticipo dal macellaio)
3-5 Tbsp Oil
1 TABLESPOON Tomato paste
1 glass (400 ml) Lamb stock
1/8 l dry red wine

Directions

1
Peel, wash and slice the potatoes. Clean, wash and possibly halve the beans. Wash tomatoes. Dice bacon. Melt butter, let it cool down. Peel and chop onions and garlic. Wash the herbs. Remove rosemary needles, pluck off parsley leaves. Chop bread, half garlic, parsley and half rosemary finely in the universal chopper.
2
Stir in liquid butter. Season with salt and pepper. Wash the meat and dab dry. Heat 1-2 tablespoons of oil in a flat frying pan. Brown the meat thoroughly. Season. Take out. Sauté half of the onion and the rest of the garlic in the frying fat. Sweat tomato paste in it. Add stock and wine. Boil up, add thyme and simmer for 1-2 minutes. Press the herb crust onto the meat. Place on the sauce. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Steam beans in little boiling salted water for 15-20 minutes. Fry potatoes in 2-3 tablespoons of hot oil for about 15 minutes. Add rosemary and fry briefly.
3
Sweat tomato paste in it. Add stock and wine. Boil up, add thyme and simmer for 1-2 minutes. Press the herb crust onto the meat. Place on the sauce. Roast in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 20-25 minutes. Steam beans in little boiling salted water for 15-20 minutes. Fry potatoes in 2-3 tablespoons of hot oil for about 15 minutes. Add rosemary and fry briefly. Season potatoes. Remove and keep warm. Fry bacon in frying fat until crispy. Add remaining onion and fry briefly. Drain the beans and let them drain. Swivel with the tomatoes in the hot bacon mixture. Let the meat rest for about 5 minutes and cut it open. Arrange everything
4
Season potatoes. Remove and keep warm. Fry bacon in frying fat until crispy. Add remaining onion and fry briefly. Drain the beans and let them drain. Swivel with the tomatoes in the hot bacon mixture. Let the meat rest for about 5 minutes and cut it open. Arrange everything