Saddle of lamb with beans & tomatoes
easy
75 mins
75 mins
Ingredients
- 2 medium-sized onions
- 3-4 Garlic cloves
- 1.2 kg Saddle of lamb
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 400 ml Lamb stock or broth
- 2 packages (300 g each) TK-"Fine princess beans"
- 1/2 potty or about 1 teaspoon dried thyme
- 2 TABLESPOONS Oil (e.g. olive oil)
- 6-8 discs Bacon
- 2 medium-sized tomatoes
- 2 TABLESPOONS grated parmesan
- 1-2 TABLESPOONS Flour
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel onions and garlic. Quarter onions, chop garlic. Wash the meat, dab dry. Cut the fat layer. Season with salt and pepper. Roast on the fat pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 45-50 minutes. After 10 minutes add onions and half of garlic. Add the stock little by little
- 2
Put the beans in about 1/2 l boiling salted water. Bring to the boil covered. Cook for 4-5 minutes. Drain. Wash thyme and chop finely. Mix with the rest of the garlic and 1 tbsp. oil. Spread half of it on the meat about 10 minutes before the end of the frying time
- 3
Bundle the beans into 6-8 packets. Wrap each with bacon. Fry in 1 tablespoon of oil for 4-5 minutes. Keep warm
- 4
Wash the tomatoes, cut them into thick slices and place them on aluminium foil. Season and sprinkle with parmesan. Keep meat warm. Sieve the roast stock and bring to the boil. Add remaining herb mixture. Mix flour in a little water. Thicken sauce, simmer for 5 minutes. Season to taste
- 5
Bake the tomatoes in the oven at highest heat for about 5 minutes. Cut the meat open, arrange everything. Serve with extra sauce. Served with: roast potatoes
Nutrition Facts
690 kcal
11 g
47 g
53 g
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