Rack of lamb with beans

Name: Rack of lamb with beans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 discs Toast; 5 Stem(s) Thyme; 2 Branches of rosemary; 1 Garlic clove; 7 TABLESPOONS Olive oil; 7-10 Tbsp coarse salt; 7-10 Tbsp Pepper; 800 g Rack of lamb with long rib bones; 800 g floury potatoes; 100 g Almonds with skin; 800 g French beans; 1 Onion; 7-10 Tbsp freshly grated nutmeg; 120 ml Milk; 200 ml clear broth (instant); 1 TEASPOON Flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 discs Toast
5 Stem(s) Thyme
2 Branches of rosemary
1 Garlic clove
7 TABLESPOONS Olive oil
7-10 Tbsp coarse salt
7-10 Tbsp Pepper
800 g Rack of lamb with long rib bones
800 g floury potatoes
100 g Almonds with skin
800 g French beans
1 Onion
7-10 Tbsp freshly grated nutmeg
120 ml Milk
200 ml clear broth (instant)
1 TEASPOON Flour

Directions

1
Debark the toast and chop finely in the universal chopper. Wash herbs, shake dry, pluck leaves from stems and needles from twigs and chop. Peel garlic and press it through a garlic press.
2
Mix 4 tablespoons of oil, toast and herbs. Season with salt, pepper and garlic. Wash meat, dab dry and season with salt and pepper. Spread the herb mixture on the meat and press it on.
3
Cook in a flat roaster in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes.
4
Coarsely chop the almonds and roast them in a pan without fat while turning for about 3 minutes, remove. Clean and wash the beans and, depending on their size, possibly halve them. Cook the beans in boiling salted water for about 8 minutes.
5
In the meantime peel and dice the onion. Heat 1 tablespoon of oil, sauté onion until translucent. Pour the beans into a sieve and add them to the onions with the almonds. Season to taste with salt, pepper and nutmeg.
6
Drain the potatoes and let them evaporate. Add milk and 2 tablespoons of oil to the potatoes and mash them with a potato masher. Season to taste with salt and pepper. Take the meat out of the roaster and wrap it in aluminium foil.
7
Dissolve the meat with stock. Stir flour with a little water until smooth and thicken the sauce with it, bring to the boil again. Cut meat into slices and arrange on plates with sauce, beans and puree.