Ribbon noodles with thyme beans

Name: Ribbon noodles with thyme beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Cutting beans; 7-10 Tbsp Salt; 2 pieces (200 g each) rendered saddle of lamb; 1 Pot of thyme; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 250 g wide ribbon noodles; 200 g Whipped cream; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp a few squirts of lime juice; 1-2 TABLESPOONS Butter or margarine; 7-10 Tbsp Lime; 7-10 Tbsp Aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Cutting beans
7-10 Tbsp Salt
2 pieces (200 g each) rendered saddle of lamb
1 Pot of thyme
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
250 g wide ribbon noodles
200 g Whipped cream
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp a few squirts of lime juice
1-2 TABLESPOONS Butter or margarine
7-10 Tbsp Lime
7-10 Tbsp Aluminium foil

Directions

1
Clean the beans, wash them and cut them into diagonal strips. Cook in boiling salted water for 15-20 minutes, drain. In the meantime, wash the meat and pat dry. Wash the thyme and dab dry.
2
Finely chop 2 stalks of thyme. Tie pieces of meat and remaining thyme together tightly. Heat the oil. Sauté the lamb in it thoroughly all around. Season with salt and pepper. Cook for about 15 minutes over medium heat.
3
Cook the pasta in boiling salted water for about 8 minutes. Wrap the lamb in aluminium foil and let it rest. Dissolve roast with 200 ml water. Add cream and bring to the boil. Stir in sauce thickener. Season to taste with salt, pepper and lime juice.
4
Melt the fat. Swivel the beans and chopped thyme in it. Cut the lamb into slices. Serve the noodles, beans and lamb in portions garnished with lime.