Saddle of lamb with beans & tomatoes
easy
90 mins
90 mins
Ingredients
- 1 carrot, 2 onions
- 1-2 Garlic cloves
- 1.5 kg Saddle of lamb
- 7-10 Tbsp salt, white pepper
- 400-500 ml Lamb stock or meat broth (glass)
- 2 packages (300 g each) Frozen princess beans
- 2 TABLESPOONS Oil
- 1 TEASPOON tr. Herbs of Provence
- 6-8 Shit. Bacon
- 1 TABLESPOON butter/margarine
- 4-6 small tomatoes
- 2 TABLESPOONS grated parmesan
- 1-2 TABLESPOONS Flour
- 7-10 Tbsp Herbs
Directions
- 1
Peel the carrot, onions and garlic. Wash and chop the carrot. Quarter 1 onion
- 2
Wash the meat and pat dry. Score the fat layer crosswise. Rub with salt and pepper. Roast on the fat pan in the preheated oven (electric cooker: 200 ºC/circulating air: 175 °C/gas: level 3) for 45-50 minutes. After about 10 minutes add onion and carrot. Pour on the stock little by little
- 3
Cook the beans in approx. 1/2 l boiling salted water for 4-5 minutes. Drain and cool slightly. Chop the garlic. Mix with oil and herbs. Spread on the meat about 10 minutes before the end of cooking
- 4
Bundle the beans into 6-8 packets and wrap each with 1 slice of bacon. Finely dice 1 onion. Steam in hot fat until translucent. Fry the bean packets all around in it
- 5
Wash the tomatoes, cut them in half. Sprinkle with salt, pepper and cheese. Let the roast rest in aluminium foil. Sieve and degrease the roast stock. Stir flour and 3 tbsp. water until smooth. Thicken the stock and simmer for about 5 minutes. Season to taste. Gratinate tomatoes in the oven at highest heat for about 5 minutes. Take out. Arrange everything, garnish with herbs if necessary. Roast potatoes go well with it
Nutrition Facts
390 kcal
11 g
24 g
30 g
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