John Myers
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Lamb Chops with Mediterranean Bean Vegetables
The perfect lamb chops with mediterranean bean vegetables recipe with a picture and simple step-by-step instructions.
Lamb and marinade
- 400 g 4 St. Lamm Kotelett
- 30 g Refined rapeseed oil
- 1 tsp Organic lemon juice
- 1 tsp Sugar
- 2 tbsp Extra virgin olive oil
- 1 piece Large clove of garlic, fresh
- 3 piece Young thyme sprigs
- 1 piece Young sprigs of rosemary
- 1 piece Chilli from the mill
- 1 piece Sea salt from the mill
- 1 piece Black pepper from the mill
beans
- 500 g Runner beans green, fresh
- Boiling water
- Lemon juice
- 1 tsp Salt
- 2 piece Young savory branches
- 2 tbsp Oil – sun + olive
- 60 g Pork belly bacon
- 1 piece Large onion red
- 400 g Canned tomatoes peeled, chopped, with basil
- 400 g Herbal mixture Italian
- 400 g Sea salt from the mill
- 400 g Black pepper from the mill
Lovage triplets
- 250 g 6 St. Drillinge
- Water
- 1 tsp Salt
- 30 g Salted butter
- 2 piece Young lovage branches
preparation
- Rinse off the room temperature lamb chops, pat dry and carefully cut the edge several times. Peel the garlic and dice finely. Rinse the herb sprigs and spin dry. Pluck the needles / leaves from the thyme and rosemary branches and cut into small pieces. Make the marinade from lemon, sugar, olive oil, garlic, thyme, rosemary and chilli. Brush the meat all over with the marinade, place slices on top of each other and cover and leave to marinate in the cooler for at least 2 hours. Clean the beans, cut into any pieces, rinse and drain in the colander. Wash the triplets. Prepare the remaining ingredients. Cook the triplets in salted water for approx. 20 minutes, drain, allow to evaporate and peel. For the beans, heat the water with salt, lemon (color) and savory, add the beans to the boiling water, simmer with the lid on for approx. 20 minutes, pour into a colander, rinse in cold water and remove the savory. Peel, quarter and slice the onion. Dice the pork belly. Preheat the oven and a greased casserole dish to 80 ° C.
preparation
- Heat the rapeseed oil in a pan. Roughly dab the marinade from the lamb chops. Sear the first side of the slices for 2 minutes and the other side for 1 minute, season with salt and pepper, place in the baking dish in the oven and cook for a maximum of 30 minutes. Heat the oil moderately in a saucepan. Leave out the bacon cubes, sauté the onion, deglaze with the tomatoes, season with salt, pepper and season with the Italian herbs. Simmer with the lid on for 10 minutes, fold in the beans and let them heat up in the sauce. In another small saucepan, heat the butter moderately, add the lovage twigs and fry the triplets in it.
Serving
- Arrange 2 lamb chops with the bean vegetables and 3 triplets each decoratively on preheated dinner plates and enjoy.
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