Herb lamb with beans and carrots on a potato pyramid

Ingredients for 2 servings:

• 300 g lamb loin(s)
• 5 slice(s) bacon, fat and smoked
• 2 tbsp mustard, medium hot
• 1 garlic clove(s)
• 1 sprig(s) rosemary
• 2 sage leaves
• 2 sprigs of thyme
• 100 g beans (princess beans)
• 3 carrots
• 2 waxy potatoes
• 100 g Lamb stock, homemade, from the store
• 1 tsp mustard, medium hot
• 2 tsp jam (blackcurrant jelly)
• salt and pepper
• chives

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

A dish for gourmets

Finely chop the rosemary needles and sage leaves. Pick the leaves from the thyme sprigs and press the garlic through. Mix everything with the mustard to form a paste and season with pepper. Lay the bacon slices side by side, overlapping them, spread the paste over the meat and wrap them in the bacon. Tie them with butcher’s twine and let them rest in the refrigerator for a few hours or overnight. Remove them from the refrigerator about 1 hour before cooking so the meat can come to room temperature. Peel the potatoes, wash them, dry them, and cut them crosswise into slices about 3 mm thick. Stack them in two pyramids, slightly offset, and secure them with two roulade pins to prevent them from shifting. Boil them in salted water for about 12-15 minutes, drain well, and let them evaporate. Cut the carrots into sticks and halve the beans. Add the beans to boiling water. After 5 minutes, add the carrot sticks and cook together for another 3 minutes. Refresh with ice-cold water and dry on kitchen paper. Melt 1 tablespoon of butter in a pan, toss the vegetables in it and heat gently, seasoning with salt and pepper. Heat the lamb stock and reduce until it reaches a creamy, almost syrupy consistency. Stir in the redcurrant jelly and mustard and season the sauce with salt and pepper. (This won’t work with store-bought lamb stock; you’ll need to add a sauce thickener or pureed butter to achieve the desired consistency after reducing it.) Fry the lamb loin in a pan over low to medium heat (setting 4) without adding any fat until browned all over. This takes about 15 minutes. Then remove the pan from the heat and let it rest with the lid on for about 5 minutes. Remove the butcher’s string and carve the meat. It should be medium-rare, meaning it’s still pink in the center. Place the potato pyramids on the plates, remove the pins, arrange the meat and vegetables around them, cover with the sauce, and garnish with chives.