Saddle of lamb with almond-pepper crust with bacon-beans and roast potatoes

Name: Saddle of lamb with almond-pepper crust with bacon-beans and roast potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 big red pepper; 1 collar Parsley; 100 g crushed almonds; 100 g Breadcrumbs; 7-10 Tbsp grated rind of 1 untreated lemon; 1 g; 125 g + 2 tablespoons soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg Saddle of lamb; 2 large carrots; 2 Onions; 400 ml Lamb stock; 1 kg Potatoes; 3 TABLESPOONS Oil; 500 g frozen princess beans; 100 g Diced ham; 2 TABLESPOONS ice cold garlic butter; 7-10 Tbsp Thyme; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 big red pepper
1 collar Parsley
100 g crushed almonds
100 g Breadcrumbs
7-10 Tbsp grated rind of 1 untreated lemon
1 g
125 g + 2 tablespoons soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg Saddle of lamb
2 large carrots
2 Onions
400 ml Lamb stock
1 kg Potatoes
3 TABLESPOONS Oil
500 g frozen princess beans
100 g Diced ham
2 TABLESPOONS ice cold garlic butter
7-10 Tbsp Thyme
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and finely dice the peppers. Wash the parsley, dab dry, put something aside for garnishing. Chop the rest, put some aside for the potatoes. Knead paprika, remaining parsley, almonds, breadcrumbs, lemon peel, thyme and 125 g butter, season with salt and pepper. Wash the meat and pat dry, season with salt and pepper. Place on the fat pan of the oven. Paprika-Almond
2
Peel, wash and cut the carrots into pieces. Peel onions, chop 1 onion roughly. Spread around the meat. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-50 minutes. After approx. 20 minutes add stock to the cooking time, finish cooking
3
In the meantime, peel, wash and cut the potatoes into pieces. Heat the oil in a large pan. Add the potatoes and season with salt and pepper. Cover and fry over a low heat for 10-15 minutes. Turn once in between. Remove the lid and fry over medium heat for about 10 minutes
4
Cook the beans in boiling salted water for about 5 minutes. Finely dice the remaining onion. Melt 2 tablespoons of butter in a pan. Brown the diced ham in it. Pour off the beans, add them and toss in. Season with pepper
5
Remove the meat and put it aside covered with aluminium foil. Pour the stock through a sieve. Bring to the boil, cut garlic butter into small pieces and stir in gradually until the sauce thickens slightly. Season to taste with salt and pepper. Sprinkle potatoes with parsley and garnish. First remove the meat from the bone, then cut open and arrange on the beans. Add the sauce. Garnish with thyme