Potato humus with lamb

Name: Potato humus with lamb
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp Salt; 350 g Princess beans; 1 Onion; 12 cleaned lamb chops (approx. 40 g each); 7-10 Tbsp Pepper; 5 Garlic cloves; 6 TABLESPOONS Olive oil; 1 jar (175 g) Sesame paste (tahini); 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON Butter; 2 stem(s) Rosemary; 1 TEASPOON black and peeled sesame

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp Salt
350 g Princess beans
1 Onion
12 cleaned lamb chops (approx. 40 g each)
7-10 Tbsp Pepper
5 Garlic cloves
6 TABLESPOONS Olive oil
1 jar (175 g) Sesame paste (tahini)
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON Butter
2 stem(s) Rosemary
1 TEASPOON black and peeled sesame

Directions

1
Peel, wash and halve the potatoes and cook in plenty of salted water for about 20 minutes. Meanwhile clean, wash and dry the beans and cook them in salted water for 8-9 minutes. In the meantime peel and finely dice the onion.
2
Wash the lamb chops, dab dry and season with salt and pepper. Press the potatoes through a potato ricer. Peel 3 garlic cloves and press them into the puree using a garlic press.
3
Add 4 tablespoons of olive oil and sesame paste and mix well. Season to taste with salt and lemon juice. Keep warm. Heat butter in a pot. Sauté onions until translucent. Add beans and toss.
4
Heat 2 tablespoons of olive oil in a frying pan. Sauté the lamb chops on each side for 2-3 minutes. Crush 2 cloves of garlic. Add the garlic and rosemary and fry. Arrange everything together and sprinkle potato humus with sesame seeds.