Saddle of lamb with beans and grilled tomatoes

Name: Saddle of lamb with beans and grilled tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g baby potatoes; 2 Carrots; 2 Onions; 1 Garlic clove; 1 kg Saddle of lamb; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried herbs of Provence; 3/8 l clear broth (instant); 375 g green beans; 8 discs (approx. 40 g) Bacon; 40 g Butter or margarine; 1/2 bunch Parsley; 4 (approx. 200 g) small tomatoes; 25 g grated parmesan; 7-10 Tbsp Tomato and herb salt; 7-10 Tbsp Thyme and rosemary; 7-10 Tbsp wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g baby potatoes
2 Carrots
2 Onions
1 Garlic clove
1 kg Saddle of lamb
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried herbs of Provence
3/8 l clear broth (instant)
375 g green beans
8 discs (approx. 40 g) Bacon
40 g Butter or margarine
1/2 bunch Parsley
4 (approx. 200 g) small tomatoes
25 g grated parmesan
7-10 Tbsp Tomato and herb salt
7-10 Tbsp Thyme and rosemary
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes and cook in boiling water for 15 minutes. Quench potatoes cold and remove the skin. Wash, peel and cut the carrots into pieces. Peel onions and garlic.
2
Cut an onion into quarters, press the garlic through a garlic press. Wash the meat, dab dry and carve the fat layer crosswise with a sharp knife. Rub with salt, pepper, garlic and dried herbs.
3
Place the meat on the fat pan of the oven, add 100 millilitres of water and add the carrots and onion quarters. Bake in the preheated oven (electric: 200°C / gas: level 3) for 45 minutes.
4
Halfway through the frying time, pour on some stock. Clean and wash the beans and cook them in little boiling salted water for 15 to 20 minutes, drain and let them cool down. Fold the beans into small bundles, wrap each with a slice of bacon and pin them with a wooden skewer.
5
Heat 30 grams of fat in a frying pan and fry the potatoes until golden brown. Season with salt and pepper, remove and keep warm. Finely dice the remaining onion. Wash parsley, dab dry, and chop finely except for a little bit for garnishing.
6
Heat the rest of the fat in the pan, fry the onions until translucent and fry the bean bundles in it. Sprinkle with parsley and keep warm as well. Remove the saddle of lamb from the oven, cover and leave to rest for five to ten 10 minutes.
7
Pour frying stock and carrots into a blender jug. Add the rest of the stock to the roast and puree everything finely. Season to taste with salt and pepper. Wash and halve the tomatoes, sprinkle with parmesan and tomato seasoning salt.
8
Bake in an ovenproof dish under the preheated grill for three to five minutes. Remove the lamb saddle fillets from the bone, cut into slices and place back on the bone. Arrange on a plate with vegetables and potatoes.
9
Serve garnished with herbs. Serve with extra sauce.