John Myers
Cooking: Saddle of Lamb with Beans and Croquettes
The perfect cooking: saddle of lamb with beans and croquettes recipe with a picture and simple step-by-step instructions.
- 1 Kg Saddle of lamb on the bone
- 1 bunch Soup vegetables
- 400 ml Veal stock
- Salt and pepper
- Rosemary fresh
- Olive oil
- 4 toes Garlic fresh
- 100 ml Port red
- 100 ml Red wine
- 300 g Beans green fresh
- Salt
- Savory
- Butter
- 500 g Floury potatoes
- 3 El Potato starch
- 1 Egg yolk
- 1 Egg
- Salt
- Nutmeg
- 2 El Flour
- 3 El Breadcrumbs
- 1 Tl Tomato paste
- 1 l Oil
- Remove the fat from the meat and fry in olive oil. Cut the vegetables into small pieces. Briefly fry the tomato paste and add the vegetables and deglaze with port wine.
- Let it boil down and pour the red wine up, let it boil down again, then add the stock and slowly simmer for about 2 hours.
- Brush the meat with olive oil, cover with rosemary and garlic and put in the fridge overnight.
- Massage the meat on all sides with salt and pepper then fry in hot oil on all sides. Deglaze with some of the prepared stock and then slowly cook in the oven at 80 ° C
- Boil the potatoes until soft, then press through the press with egg and stir in starch until the dough no longer sticks, season with salt and nutmeg and shape into croquettes, then turn first in flour, then in egg and then in breadcrumbs and bake in hot oil until golden .
- Cook the beans in salted water and with savory, melt the butter and toss the beans in it.
- Now press the vegetables with the rest of the stock through a sieve, cut the meat into slices and tilt the stock together, then season to taste and, if necessary, thicken with a little starch.
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