Lamb on carrot-bean vegetables

Name: Lamb on carrot-bean vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 250 g Carrots; 2 can(s) (425 ml each) white thick Italian beans; 3-4 Garlic cloves; 1/2 bunch Thyme; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse black pepper; 4 (140 g each) double lamb chops; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Lamb spice preparation; 175 ml Vegetable broth (instant); 75 g Fresh cream; 1 TABLESPOON sauce thickener; 50 g Skimmed milk yoghurt; 7-10 Tbsp lemon julienne, lemon wheels and thyme

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
250 g Carrots
2 can(s) (425 ml each) white thick Italian beans
3-4 Garlic cloves
1/2 bunch Thyme
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarse black pepper
4 (140 g each) double lamb chops
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Lamb spice preparation
175 ml Vegetable broth (instant)
75 g Fresh cream
1 TABLESPOON sauce thickener
50 g Skimmed milk yoghurt
7-10 Tbsp lemon julienne, lemon wheels and thyme

Directions

1
Wash, peel and quarter the potatoes. Clean, wash and slice the carrots. Drain beans well on a sieve. Peel and slice garlic. Wash thyme, dab dry and remove the leaves. Heat the oil in a pan, add the potatoes and fry over medium heat while turning for about 15 minutes.
2
Season with salt and pepper. Meanwhile wash the meat and pat dry. Heat 2 tablespoons of olive oil in a frying pan, add carrots and fry over medium heat for about 12 minutes. After half the cooking time, add half of the garlic, beans and thyme and season with salt and pepper. Heat the remaining olive oil in a pan and fry the meat on each side for about 2 minutes. After half the frying time, add the remaining garlic. Season the meat with lamb seasoning, remove from the pan and keep warm. Deglaze frying fat with stock and crème fraîche, bring to the boil. Stir in sauce thickener, bring to the boil again. Stir in yoghurt and season to taste with salt, lamb spice preparation and pepper. Arrange vegetables and meat on a plate.
3
After half the frying time, add the remaining garlic. Season the meat with lamb seasoning, remove from the pan and keep warm. Deglaze frying fat with stock and crème fraîche, bring to the boil. Stir in sauce thickener, bring to the boil again. Stir in yoghurt and season to taste with salt, lamb spice preparation and pepper. Arrange vegetables and meat on a plate. Sprinkle with lemon julienne, lemon wheels, thyme and pepper to taste. Add potatoes and sauce extra