Saddle of lamb with paprika-almond crust

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into 2 cm wide pieces. Peel the onions, dice 1 of them roughly. Peel and wash the potatoes.

2. 2

   Clean, wash and finely dice the peppers. Parsley.

3. 3

   Wash the lye, chop finely and put 1 teaspoon aside. Knead chopped parsley with paprika, almonds, breadcrumbs, lemon peel, thyme and 100 g butter. Season everything well with salt and pepper. Wash and parry the meat (see

4. 4

   Photo u.) and dab dry. Rub with salt and pepper and place on the fat pan. Spread the paprika-almond butter on the meat and press well. Spread carrots and diced onion around it.

5. 5

   Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 45-50 minutes. Pour on the stock after about 20 minutes.

6. 6

   In the meantime cut the potatoes into pieces. Heat the oil in a large pan. Fry the potatoes at medium heat for about 20 minutes until crispy. Season with salt and pepper. Turn more often.

7. 7

   Steam the beans in a little boiling salted water for 5-7 minutes. Finely dice the remaining onion and sauté in 2-3 tbsp. hot butter. Add ham and fry. Drain beans and toss in ham butter.

8. 8

   Season with pepper.

9. 9

   In the meantime, remove meat from the oven, cover with aluminium foil and keep warm. Sieve the frying stock and bring to the boil. Add garlic butter in small pieces until the sauce thickens slightly.

10. 10

    Season to taste with salt and pepper.

11. 11

    First remove the meat from the bone and then cut open. Arrange on the beans. Garnish with thyme. Garnish potatoes with parsley. Add sauce.

Nutrition Facts

KCAL
910 kcal

CARBS
46 g

FATS
52 g

PROTEINS
58 g