Agnello, fagiolini e patate – Lamb, green beans and potatoes

Ingredients for 4 servings:

• 4 lamb salmon(s), 150-200 g each
• 500 g bush beans
• 500 g potatoes, waxy, small
• 400 ml tomato pulp (can)
• 2 sprigs rosemary
• 3 sprigs savory
• 2 cloves garlic
• 1 tbsp butter
• Extra virgin olive oil
• Salt, coarse
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

Cover the lamb loins and let them rest at room temperature for 1 hour before preparing them. Wash the potatoes thoroughly, halve them, and place them cut-side up in an ovenproof dish. Drizzle them lightly with olive oil, sprinkle with coarse salt, and sprinkle with the rosemary leaves torn from the stems. Preheat the oven to 200°C (top/bottom heat). Wash the beans and trim the ends. Finely chop 1 clove of garlic and sauté in 2 tablespoons of olive oil until translucent. Add the tomato flesh, tear the savory leaves from the stems and sprinkle them in, and season with salt and pepper. Bring to a boil and reduce for five minutes over medium heat. Add the beans, stir, and simmer, covered, over low heat for 35 minutes. Then place the potatoes directly into the preheated oven and bake for 35 minutes. Meanwhile, wash the lamb loins and pat dry. Pour 3 tablespoons of olive oil into a wide pan, peel the second garlic clove, press it down, and add it to the pan. Heat the oil and fry the garlic until it begins to brown, then remove from the pan. Season the meat with salt and sear it in the hot oil for 3 minutes on each side. Remove from the pan and wrap tightly in aluminum foil until ready to serve. Loosen the pan juices with a little water and add a tablespoon of butter to the pan, then remove from the heat. Season with salt and pepper. Remove the meat from the aluminum foil, cut into slices, season with pepper, and arrange on warmed plates. Coat with the meat juices. Serve the vegetables and potatoes separately.